Hearty and creamy, this classic corn and potato soup gets extra oomph from our favourite ingredient — bacon. It only takes a few minutes to pull together, and then the slow cooker will do all the work.

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