Directions

1. Heat a large skillet over medium high heat. Add diced bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; transfer bacon to a paper towel-lined plate. Set aside.
2. Place corn, potato, bacon slices, onion, garlic and thyme into a 6-qt slow cooker. Stir in chicken stock; season with salt and pepper, to taste.
3. Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours. Remove thyme sprigs and bacon.
4. Puree with an immersion blender until desired consistency is reached. Stir in heavy cream; season with salt and pepper, to taste.
5. Serve immediately, sprinkled with bacon and garnished with chives, if desired.