1lbpotatoescut into 1-inch cubes; small red *see note
24ozcorntwo bags frozen or two 12 oz cans drained
½lbbaconcrisply cooked, crumbled
In a 4-quart slow cooker, mix potatoes, onion, corn, broth, salt and pepper.
Cover; cook on High heat setting 3 to 4 hours or until potatoes are tender. You can cook on low for 6-8 hours however it may make your potatoes mushy.
In small bowl, beat half-and-half and cornstarch with whisk until smooth. Stir half-and-half mixture and bacon into mixture in slow-cooker. Cover; cook 10 to 15 minutes longer or until slightly thickened.
Serve in a bowl. Top with cheese, bacon, or some diced green onions.
This recipe calls for small red potatoes because they are tender. However, you can use any type of potato you have on hand to create this delicious chowder.