For Slow Cooker:

Cup of Yum
1. Sear chicken in a skillet or pan over medium heat to brown all over, then transfer chicken to a 6qt slow cooker bowl.  
2. Add the diced onion, carrots, red peppers (capsicum), corn, creamed corn, potatoes, chicken broth and garlic powder. Stir and cover with lid; cook on slow cooker high setting for 3-4 hours or low setting 6-8 hours. 
3. When potatoes are fork tender and chicken is falling apart (45 minutes before the end of cooking time), stir in the cream. Whisk together the cornstarch and milk and mix it into the soup. Cover and allow to thicken on high heat setting.
4. Use a potato masher to further thicken the chowder. Stir in salt and pepper to taste; add in the cheese; top with the bacon; garnish with fresh chives or sliced green onions and serve.

For Instant Pot:

1. Cook bacon on high sauté setting until golden (about 6 minutes). Use a slotted spoon to transfer to paper towel-lined plate. Cook the chicken in the bacon fat on the same setting.
2. Add the diced onion, carrots, red peppers (capsicum), corn, creamed corn, potatoes, chicken broth, garlic powder and half of the bacon. Stir well.
3. Close the lid, turn the valve to seal. Adjust pressure to high on manual setting for 10 minutes. Once cooked, quick-release pressure according to manufacturer’s instructions. Remove lid.
4. Set to high sauté setting and bring to a boil. Stir in the cream. Whisk together cornstarch and milk and stir mixture into the soup. Stir frequently while simmering for about 4-5 minutes until thick and creamy. 
5. Use a potato masher to further thicken the chowder. Stir in salt and pepper to taste; add in the cheese; top with the remaining bacon; garnish with fresh chives or sliced green onions and serve.