6 slices bacon, diced
1/2 c. chopped onion
2 c. diced peeled potatoes
2 (10 oz.) pkgs. frozen whole kernel corn, broken apart
16 oz. can cream style corn
1 tbsp. sugar
1 tsp. Worcestershire sauce
1 tsp. seasoned salt
1/4 tsp. pepper
1 c. water

In skillet, fry bacon until crisp; remove and reserve. Add onion and potatoes to bacon drippings and saute for about 5 minutes; drain well. Combine all ingredients in crock pot; stir well. Cover and cook on low setting for 4-7 hours. Makes 1 1/2 quarts or 4 servings.