Slow-Cooker Bacon Corn Chowder

Ingredients

1 lb small red potatoes, cut into 1-inch cubes

1/2 cup chopped onion

2 bags (12 oz each) frozen whole kernel corn

3 cups  chicken broth (from 32-oz carton)

1 teaspoon salt

1/2 teaspoon ground pepper

2 cups half-and-half

2 tablespoons cornstarch

1/2 lb bacon, crisply cooked, crumbled

Directions

1. In 3 1/2- to 4-quart slow cooker, mix potatoes, onion, corn, broth, salt and pepper.
2. Cover; cook on High heat setting 3 to 4 hours or until potatoes are tender.
3. In small bowl, beat half-and-half and cornstarch with whisk until smooth. Stir half-and-half mixture and bacon into corn mixture. Cover; cook 10 to 15 minutes longer or until slightly thickened.