I call it ‘Weekend Winner’ because it’s all anyone wants me to make on Saturdays!

1. In a skillet over medium heat, cook the chopped bacon until crispy. Remove the bacon and set aside, leaving the drippings in the pan.

2. Add the diced onion and minced garlic to the skillet and sauté until the onion is translucent.

3. In the slow cooker, combine the sautéed onion and garlic, diced potatoes, corn kernels, chicken broth, thyme, and smoked paprika.

4. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the potatoes are tender.

5. About 30 minutes before serving, add the heavy cream and butter to the slow cooker. Stir well and let it heat through.

6. Season with salt and pepper to taste.

7. Serve hot, garnished with crispy bacon and chopped chives if desired.

For a vegetarian version, simply omit the bacon and use vegetable broth instead of chicken broth. You can also add other vegetables like bell peppers or carrots for extra flavor and nutrition. If you have picky eaters, try blending a portion of the chowder for a smoother texture that might be more appealing. For a spicier kick, add a pinch of cayenne pepper or some diced jalapeños.