1/2 lb. cooked, chopped bacon, divided
4 cups (2 pounds) unpeeled red or yellow potatoes, cubed
2 cups (16 oz.) frozen corn
1 quart chicken stock
1 yellow onion, chopped
4 cloves garlic, minced
1/2 tsp. dried thyme
1 tsp. salt
1 tsp. black pepper
1/8 tsp. cayenne pepper
1 cup half and half
Cook bacon until crispy and chop or crumble. Add half to slow cooker, reserving the rest for serving. Add remaining ingredients except half-and-half, cover and cook on low for 7-8 hours or on high for 3-4 hours. Add half-and-half in the last 20 minutes of cooking. Ladle into bowls and top with remaining bacon. Serves 6-8.
