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 Crock Pot, mix potatoes, onion, corn, broth, salt and pepper. Cover cook on High heat setting 3 to 4 hours or until potatoes are tender.

2. In small bowl, beat half-and-half and cornstarch with whisk until smooth. Stir half-and-half mixture and bacon into corn mixture.

3. Cover cook 10 to 15 minutes longer or until slightly thickened. Sprinkle each serving with shredded Cheddar cheese and chopped fresh thyme leaves.

Bon Appetit!