Slow Cooker Chicken and Corn Chowder

Ingredients:

8 slices bacon, cooked and diced
1 pound boneless, skinless chicken breasts
12 ounces red potato, diced
8 ounces mushrooms diced
1 onion, diced
3 carrots, peeled and diced
3 stalks celery, diced
4 cups corn kernels, frozen, canned or roasted
4 cups chicken broth
4 cloves garlic, minced
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
Pinch of cayenne pepper
2 bay leaves
Kosher salt and freshly ground black pepper, to taste
1/2 cup half and half
2 tablespoons cornstarch
2 tablespoons unsalted butter
2 tablespoons chopped fresh chives

Directions:

1. Heat a large skillet over medium-high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
   
2. Place chicken, potatoes, onion, carrots, celery, mushrooms, crumbled cooked bacon, and corn into a 6-qt slow cooker. Stir in chicken broth, garlic, thyme, oregano, and cayenne pepper. Season with salt and pepper, to taste. Top with bay leaves.
   
3. Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.
   
4. In a small bowl, whisk together half and half and cornstarch. Stir in half and half mixture and butter during the last 30 minutes of cooking time.
   
5. Serve immediately, garnished with chives, if desired.