Crock-Pot Corn or Clam Chowder

1 onion, chopped
3 large potatoes, about 1.5 lbs, diced
2 cups corn
2 cans creamed corn
5-6 slices of bacon, cooked and cut into pieces (or 5-6 oz of real bacon bits)
2 cups +/- water to just cover vegetables
Salt & pepper to taste

Cook on low for several hours.  About 30 minutes before serving, add 1 can of evaporated milk OR 2 cups of half and half (or if you really want to be decadent, use heavy cream.)  Add 1/4 cup of butter.  Stir and let heat up for 30 minutes and serve.

For clam chowder:
Omit the corn and creamed corn.  Add 2 cups chopped celery and increase potatoes to 2 lbs. Use clam juice or seafood stock instead of water.  Add 4 cans of chopped clams when you add the half and half & butter.

TIP - use yukon gold or red potatoes, not baking/russet potatoes.  They will hold their shape better.  Mash some of the potatoes if you want a thicker broth.