Cook bacon in a skillet until crisp. Drain on paper towels and reserve a tablespoon drippings.

Put onion, potatoes, corn, broth, thyme, and bacon drippings in slow cooker. Stir, then cover.

Cook on low 6–7 hours or high 3–4 hours, until potatoes are tender.

Stir in milk and cheese until melted. Taste and add salt and pepper.

If you want it thicker, mix cornstarch and cold water, stir into chowder, and cook on high 15–20 minutes.

Sprinkle bacon on top before serving.