| 8oz. (1/2lb.) Bacon, cooked until crispy and crumbled | 6-8 Garlic Cloves, crushed |
| 5med. Potatoes, not peeled, diced in 1/4in. cubes | 1/2 tsp. Seasoned Salt |
| 8 c. Kernel Corn | 4 c. Chicken Stock |
| 1 med. Sweet Yellow Onion, finely chopped | 2 c. Half & Half, or Heavy Cream |
| 1 c. Celery, chopped | Salt and Pepper |
Combine all ingredients except half & half in the slow cooker. Cook on low for 10 hours, or on high for 6 hours. Blend about half of the soup using an immersion blender (or scoop it into your upright blender then return to slow cooker). Add half & half, or heavy cream and continue cooking, uncovered, for about another 15 minutes until heated through. Add salt and pepper to taste.
