Chicken thighs are recommended for a juicier finish; if using chicken breasts, watch carefully to avoid drying out., Frozen corn can be added without thawing; canned corn should be drained well., Cut potatoes into even, bite-sized cubes for uniform cooking., Whisk half-and-half and cornstarch until smooth to avoid lumps., Keep the slow cooker on low after adding dairy to prevent curdling., Remove the bay leaf before serving., For extra creaminess, mash a cup of cooked potatoes before adding the half-and-half mixture., Vegetarian substitutions: replace chicken with extra potatoes and white beans, use vegetable broth, omit bacon or replace with smoked tempeh., Smoky flavor can be enhanced with smoked paprika or smoked bacon., Seafood version: substitute chicken with canned clams or cooked shrimp, adding seafood late in cooking., To lighten, use whole milk or milk and light cream combo instead of half-and-half; turkey bacon or no bacon also possible., For extra heat, add more cayenne or diced jalapeño with onions., Store in airtight container in fridge for 3-4 days or freeze for 2-3 months; thaw and reheat gently., When reheating frozen chowder, if runny, mix a small cornstarch slurry and simmer to thicken., To avoid texture changes from freezing, omit half-and-half when freezing and add fresh when reheating.