Corn and Potato Chowder

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.