Ingredients
6 slices of bacon, diced
1 medium onion, chopped
3 garlic cloves, minced
5-6 large potatoes, peeled and cubed
4 cups chicken broth
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
1 cup heavy cream
1 cup shredded cheddar cheese
2 tablespoons fresh parsley, chopped
Directions
1. In a large skillet, cook the diced bacon over medium heat until crispy. Remove the bacon and set aside, leaving the drippings in the skillet.
2. Add the chopped onion and minced garlic to the skillet with the bacon drippings and cook until the onion is translucent, about 5 minutes.
3. Transfer the cooked onion and garlic to your slow cooker. Add the cubed potatoes, chicken broth, dried thyme, salt, and black pepper. Stir to combine.
4. Cover the slow cooker and cook on low for 6-8 hours, or until the potatoes are tender.
5. Once the potatoes are tender, use a potato masher to slightly mash some of the potatoes in the slow cooker. This will help thicken the chowder.
6. Stir in the heavy cream and shredded cheddar cheese until well combined. Continue cooking on low for an additional 20-30 minutes, until the cheese is melted and the chowder is heated through.
7. Just before serving, stir in the cooked bacon and sprinkle with fresh parsley. Serve hot with your favorite sides.

Variations & Tips
For a lighter version, you can use half-and-half instead of heavy cream. If you have picky eaters, consider blending part of the soup to make it smoother. You can also add other vegetables like corn, carrots, or celery for extra nutrition and flavor. For a vegetarian option, omit the bacon and use vegetable broth instead of chicken broth, and add a teaspoon of smoked paprika for a hint of smoky flavor.