Combine bacon, chicken, broth, carrots, onions, celery, half of the corn, potatoes in your slow cooker. Cover and cook on low for 4 hours or on high for 2 hours. Uncover, transfer chicken to a plate, and shred with two forks into chunks. Return to slow cooker.
In a blender or food processor combine remaining corn and milk and blend until smooth. Add to slow cooker along with salt, pepper, paprika, garlic powder, and Italian seasoning.
Cover and cook for 10 -15 minutes longer. Garnish with black pepper, grated parmesan cheese, and fresh basil or thyme and serve hot.
Flavor tip: add a sprinkle of shredded parmesan cheese to finish off this soup!