Method:

• Sear the chicken in a pan over medium-high heat.
• Add garlic, onion, carrots, and red peppers, and fry.
• Fry the diced bacon until crispy and set aside.
• Tip the chicken and vegetables from the pan into the slow cooker.
• Add the corn kernels, creamed corn, potatoes, chicken stock, Worcestershire sauce, garlic powder, salt, and pepper.
• Stir and cover with the slow cooker’s lid.
• Cook on high for 3-4 hours or on low for 6-8 hours.
• Stir in the cream when the potatoes are tender and the chicken is falling apart (about 45 minutes before the end of the cooking time).
• Whisk together the corn starch and milk, and stir into the pot.
• Cover and allow to thicken on the high heat setting.
• Use a potato masher to further thicken the chowder.
• Stir in salt and pepper to taste. Add in the cheese and top with the bacon.
• Garnish with fresh chives or sliced green onions, and serve.