Step 1

In a large pan or skillet over medium-high heat, cook bacon until crispy, then transfer to a paper towel-lined plate to drain. Crumble bacon once cooled.

Step 2

Add carrot, celery and onion to skillet (along with remaining bacon grease) and cook for 8-10 minutes, or until softened.

Step 3

Add garlic and cook for another 1-2 minutes, or until fragrant.

Step 4

Place diced chicken, potatoes and corn in slow cooker, then top with sautéed vegetables and 1/2 crumbled bacon.

Step 5

Pour in chicken broth, along with rosemary, thyme, parsley, oregano and basil. Season generously with salt and pepper and red pepper flakes, if using.

Step 6

Cover slow cooker and cook on high for 3-4 hours, or on low for 6-8, until chicken is cooked through.

Step 7

In a medium bowl, whisk together half-and-half and cornstarch, then pour slurry mixture into slow cooker. Stir everything together, then cover slow cooker again and cook for another 20-30 minutes, or until chowder has thickened.

Step 8

Ladle soup into serving bowls, top with remaining bacon and serve hot.