Crock Pot Corn Chowder

3-4 oz bacon, cooked until crispy and crumbed
2 1/2 lbs potatoes, NOT peeled, diced in 1/4 inch cubed (I use Yukon Gold)
32 oz frozen kernel corn
1 medium/large sweet yellow onion, finely chopped
3/4 c chopped celery
6-8 garlic cloves, crushed
1/2 tsp seasoned salt
32 oz (4 cups) chicken stock
16 oz (2 cups) half and half or heavy cream
salt and pepper

1. Combine all ingredients EXCEPT half & half in the slow cooker.
2. Cook on low for 10 hours or high for 6 hours.
3. Blend about half the soup using an immersion blender (or just scoop it into your upright blender then return to slow cooker).
4. Add half & half or heavy cream and continue cooking, uncovered, for about another 15 minutes, until heated through. Salt and pepper to taste.
5. Serve and enjoy!