Crock Pot Corn Chowder

Inspired by...Sunday cooking

This is one of my favorite crock pot recipes.  I make it at least once every winter.  It's great for lunches for the week or to feed a crowd (especially if your crowd considers soup a main event!).  It's one of those recipes that I pinned on Pinterest ages ago and have gradually adapted into my own.  It's full of flavor, and it's creamy without being too heavy.  I'll be eating it all week and won't ever get tired of it!

Recipe
Adapted from Food.com

Ingredients

• 6 slices of bacon, chopped
• 1 small onion, chopped
• 2-3 medium red potatoes (about 2 cups), diced
• 16 ounce bag of frozen corn
• 1 can (14.75 ounces) creamed corn
• 1 tablespoon sugar
• 1 teaspoon Worcestershire sauce
• 1 teaspoon seasoned salt
• 1/4 teaspoon pepper
• 1 cup water
• ~1.5 cups shredded cheddar cheese
• 1/4 cup half-and-half

Directions

1. In a large skillet, fry bacon until crisp. 
2. Take bacon out of pan and let drain on a paper towel-lined plate.
3. In bacon drippings, saute potatoes and onion until slightly browned.
4. In your crock pot, pour vegetables with drippings, bacon, corn, sugar, Worcestershire, seasoned salt, pepper and water. Stir to combine.
5. Cook on Low for about 6 hours.
6. Add cheese and half-and-half and mix to combine.  Cook for about 20 more minutes until heated through completely.
7. Enjoy!