In a large frying pan over medium-high heat, heat the oil. Cook chicken for 3 minutes on each side until browned. Transfer chicken to a 5.5L slow cooker. Add D'Orsogna's Shortcut Bacon to the pan and cook for 5 minutes. Transfer bacon to the slow cooker. Add leek, celery, potato, thyme, soup, and stock to the slow cooker. Stir to combine. Cover with lid and cook on high for 3 hours (or low for 6 hours) until chicken is tender. Enjoy the delicious flavors!

Remove the chicken from the slow cooker and place it on a cutting board. Remove and discard the bones from the chicken, then shred the meat. In a small bowl, mix cornflour with 2 tablespoons of the mixture from the slow cooker until smooth. Add the cornflour mixture and corn to the slow cooker to create a delicious chowder. Season to taste, stir to combine, and cover with the lid.

Place the shredded chicken back into the slow cooker. Cook on high for an additional 5 minutes until the chowder slightly thickens. Divide the chowder among bowls. Top with a dollop of sour cream and sprinkle with chives and freshly ground black pepper. Serve into bowls and enjoy!