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Add the corn, potatoes, onion, garlic powder, salt, pepper and chicken broth to a crockpot then stir to combine.
Cover and cook on high for 4-5 hours.
Whisk the heavy cream and cornstarch together in a small bowl then pour it into the soup and stir to combine.
Cook on high for another hour or until the potatoes are tender and the broth is thickened to your liking.
Stir in the bacon then serve with freshly minced chives and cooked and chopped bacon if desired.
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