Potato and Corn Chowder

-1 bag (16 oz.) frozen hash brown potatoes, thawed (4 cups)
-1 can (15 1/4 ounces) whole kernel corn, undrained
-1 can (14 3/4 ounces) evaporated milk
-1 can (12 ounces)evaporated milk
-1 medium onion, chopped (1/2 cup)
-8 slices bacon, cooked and crumbled
-1/2 t salt
-1/2 t Worcestshire sauce
-1/4 t pepper

Mix all ingredients in a crockpot. Cover and cook on low for 6-8 hours (or on high for 3-4 hours) to develop flavors. Sometimes I add a little water to make it a little more "soupy."