Add both cans of corn to your crockpot. Drain the liquid from the whole kernel corn, but pour the cream-style corn directly in.

Crumble your cooked bacon and add it to the crockpot. If you prefer crispy bacon, reserve some to sprinkle on top when serving.

Dice the potatoes into small, bite-sized pieces and add them to the pot. For a chunkier chowder, leave them slightly larger; for a smoother texture, dice them smaller.

Add the diced onion, minced garlic, thyme, bay leaf, and chicken broth to the crockpot.

Cover the crockpot and cook on low for 4–6 hours or high for 2–3 hours, until the potatoes are tender.

In a small bowl, whisk the cornstarch into the heavy whipping cream until smooth. Remove the bay leaf from the chowder, then stir the cream mixture into the crockpot. Cover and cook for another 30 minutes on low or 15 minutes on high, until thickened.

Taste and adjust seasonings as needed. Add salt and pepper to taste, keeping in mind the saltiness of the bacon and chicken broth.