Instant Pot Instructions:

1. Turn Instant Pot to saute setting. When display says HOT add in 1 Tbsp of bacon grease and the onion. Saute for 3 minutes. 
2. Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
3. Add in the potatoes, salt, pepper, garlic powder, red pepper, corn and chicken.
4. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the SOUP button to 4 minutes. When time is up let pot sit for 5 minutes and then move valve to venting.
5. Pour a cup of the hot soup into the milk to temper it and then pour the mixture into the Instant Pot.
6. In a small bowl stir together 3 Tbsp cornstarch with ¼ cup of cold water until smooth. Turn Instant Pot to saute setting and stir the slurry into the pot. Let soup heat through and thicken on the saute setting for about 5-10 minutes, stirring every minute or so. 
7. Ladle into bowls and top with bacon crumbles. 

Slow Cooker Instructions:

1. Heat a pan over medium high heat. Add in 1 Tbsp of bacon grease and the onion. Saute for 3 minutes. Transfer to the slow cooker.
2. Add in the broth, potatoes, salt, pepper, garlic powder, red pepper, corn and chicken.
3. Cover and cook on low for 3-4 hours, or until potatoes are fork tender.
4. Pour a cup of the hot soup into the milk to temper it and then pour the mixture into the slow cooker.
5. In a small bowl stir together 3 Tbsp cornstarch with ¼ cup of cold water until smooth. Stir the mixture into the slow cooker. Cook on high without the lid for about 15-20 minutes, or until soup has thickened. 
6. Ladle into bowls and top with bacon crumbles.