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PREPARATION:Saute bacon in skillet until crisp; remove with slotted spoon, drain, then crumble. If using turkey bacon, use a little vegetable oil in the skillet. Add onion to drippings and sauté briefly; sprinkle with flour and stir until well blended. In slow cooker, combine corn, soup, broth, chopped bell pepper, potatoes, onion roux mixture, and bacon in slow cooker. Cook on low for 7 to 9 hours. Add evaporated milk and seasonings in 30 minutes before serving. Serves 4 to 6.
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