Corn Chowder with Bacon: Velvety

Instructions:

1. Fry the diced bacon in a skillet over medium heat until mahogany-colored and crisp. Remove the bacon bits with a slotted spoon, leaving the rendered fat in the pan.
2. In the same skillet, sauté the diced onion, celery, and carrots in the bacon fat until the onions are translucent. Stir in the minced garlic and cook for an additional 60 seconds.
3. Transfer the sautéed vegetables and crisp bacon bits into the slow cooker.
4. Add the fresh corn kernels, cubed potatoes, low-sodium chicken broth, dried thyme, and the bay leaf to the slow cooker.
5. Cover and cook on High for 4 hours or Low for 8 hours, until potatoes are fork-tender.
6. Approximately 30 minutes before serving, stir in the cream-style corn and the cornstarch slurry.
7. Once the soup has thickened, pour in the heavy cream. Use an immersion blender to pulse the soup 3-4 times for a creamier base if desired.
8. Remove the bay leaf and stir in the chopped fresh parsley before serving.