Southwest Style Creamy Corn Chowder

¼ cup white sugar

4 cups fresh corn kernels

1 (8 ounce) package cream cheese

½ cup shredded Mexican cheese blend

½ cup 2% low-fat milk

1 cup chicken broth

2 stalks celery, thinly sliced

1 tablespoon minced garlic

2 slices bacon, cut into 1 inch pieces

2 tablespoons ground black pepper

Place sugar, corn, cream cheese, Mexican cheese, milk, chicken broth, celery, garlic, bacon, and pepper into a slow cooker. Cook on High for 1 hour, then reduce heat to Low and cook for an additional 2 1/2 hours.