1 lb. bacon slices
1 cup chopped onion
4 cups diced & peeled red potatoes
1 large sweet pepper
2 (20 oz.) bags frozen whole kernel corn (about 8.5 cups)
2 (15 oz.) cans creamed corn
2 cups chicken broth
2 heaping Tablespoons brown sugar
2 teaspoons Worcestershire sauce
2 teaspoons salt
1/2 teaspoon pepper
2 cups whole milk
2 Tablespoons butter
1. In a large skillet, fry the bacon until crisp, remove bacon and set aside. Add the chopped onion and diced potatoes to the bacon drippings and saute for 5 minutes; drain well in colander.
2. Combine all ingredients but the milk and butter in the slow cooker. Cook on LOW heat for 6-7 hours.
3. During the last half hour of cooking, add milk and butter