In a large saucepan over low-medium heat, melt the butter. Add the onion, bell pepper, celery and potato. Cook and keep stirring until the vegetables start to soften and the onions are translucent. Remove from the heat and transfer into the crock pot.
Add 12 oz of corn kernels, chicken broth, bay leaf, salt, black pepper into the crockpot.
Using a blender, puree the remaining 12 oz of corn kernels and milk. Stir the mixture into the crockpot.
Cook in low heat for 7-8 hours or high heat for 4-5 hours. Season with salt/pepper if needed, add/or the optional poultry seasoning.
Serve with crispy cooked and crumbled turkey bacon.