Crockpot Clam Chowder

1/4 lb bacon
1 large onion, chopped
2 cans miced clams, undrained (blended)
1/2 cup water
2-3 large potatoes, peeled and cubed
3 celery stalks, finely chopped
1 11oz can corn, drained
salt and pepper to taste
2 Tbs butter
1 cup milk
1 cup half and half
1/2 cup flour
salt and pepper to taste

In a skillet fry bacon until crispy and drain on paper towel. Crumble when cool. In same skillet cook onion until clear. Place onion and crumbled bacon in slow-cooker. Sti4r in clams with juice, water, potatoes, celery and corn. Cover and cook on LOW for 4-6 hours until potatoes are tender. In a saucepan combine the butter, milk half and half and flour. Cook on low and whisk until the roux is thick and bubbly. Mix 1/2 cup of the liquid from the slow-cooker inot the roux. Then add the roux to the slow-cooker and stir to blend well. Salt and pepper to taste. Cover and cook on LOW for additional 30 minutes.
Serves 8