1. Start by cooking the bacon in a skillet over medium heat until it’s crisp and the aroma whispers stories of early morning farm breakfasts. Use a slotted spoon to transfer your bacon to the slow cooker, leaving behind a smattering of drippings.
2. In the same skillet, sauté the onion until translucent, adding the garlic when nearly done, just until it speaks its fragrant piece.
3. Transfer the mixture to the slow cooker with the bacon. Add the potatoes, corn, chicken stock, thyme, pepper, and salt, stirring gently to combine as if tending to a delicate garden.
4. Set your slow cooker on low and let the chowder bubble away for 7-8 hours or until the potatoes are tender as a heartfelt embrace.
5. When the time has come, stir in the heavy cream, and allow it to warm through. Taste and adjust the seasoning, as each harvest yields its own flavor.
6. Serve the chowder hot, garnished with chives or green onions alongside your chosen accompaniments, in the company of good folks who appreciate a meal made with care.
