Corn and Potato Chowder Recipe II

Corn and Potato Chowder Recipe II

1 Tbsp of veggie oil
6 bacon slices; cut into small cubes
1/2 c of onion; minced
2 c of potatoes; skinned, cut into small cubes
1 canned corn (cream-style, 16 oz)
1 Tbsps of sugar
1 tsp of seasoned salt
1 c of water
1/4 tsp of ground black pepper
2 pkgs of whole kernel corn (10 oz)
1 tsp of Worcestershire sauce

Place a nonstick skillet with oil over medium heat. When the oil is hot, cook the bacon ’til crisp and brown. Remove from the heat. Transfer to crockpot.

Meanwhile, saute chopped potatoes and onions in the bacon grease for 5-7 minutes. Remove from heat. Drain, and transfer to crockpot.

Combine sugar, Worcestershire, seasoned salt, ground black pepper and water in a bowl, and mix ’til well-blended. Add the whole kernel and cream-style corn. Cover with lid. Set heat to low. Cook for 5-7 hours.

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