Instant Pot Instructions:

1. Add broth, onion, potatoes, garlic powder, salt and pepper to Instant Pot. 
2. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set SOUP button (or pressure cook on low pressure if you don’t have the soup button) to 3 minutes. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.
3. While soup is cooking, cook the bacon until crispy. Use whatever method you like best. I like to air fry bacon. Crumble and set aside.
4. Use a potato masher to mash up the potatoes a bit, leaving it as a chunky texture.
5. Stir a cup of the hot soup into the cream to temper it. Then stir the mixture into the pot. Stir in the corn, onions and cheddar. 
6. Ladle into bowls and serve. Top with bacon crumbles or stir them into the soup. 

Slow Cooker Instructions:

1. Add broth, onion, potatoes, garlic powder, salt and pepper into slow cooker. 
2. Cover and cook on low for 3-4 hours, or until potatoes are tender.
3. While soup is cooking, cook the bacon until crispy. Use whatever method you like best. I like to air fry bacon. Crumble and set aside.
4. Use a potato masher to mash up the potatoes a bit, leaving it as a chunky texture.
5. Stir a cup of the hot soup into the cream to temper it. Then stir the mixture into the slow cooker. Stir in the corn, onions and cheddar. 
6. Ladle into bowls and serve. Top with bacon crumbles or stir them into the soup.