1poundbaby red potatoes, chopped into 1 inch pieces
salt and pepper, to taste (I used about 1 teaspoon each)
4-6slicesbacon, cooked and diced
Add onions, red pepper, corn, milk, chicken broth, potatoes, flour, and Italian seasoning to slow cooker and stir. Cover and cook on high 4 hours or low 6-8 hours. Potatoes should be easily pierced with a fork.
Stir in salt and pepper to taste and bacon. Garnish with fresh parsley if desired and serve.
For a lighter version you can sub out the heavy cream for a lighter milk such as fat free half and half. Note that this will make the soup slightly less creamy and less rich, but still delicious.