1In slow cooker, mix all ingredients except whipping cream, cornstarch, salt and pepper, bacon and parsley.
2Cover; cook on High heat setting about 4 hours or on Low heat setting 8 hours.
3In small bowl, beat whipping cream and cornstarch with whisk until smooth. Stir into mixture in slow cooker. Cover; cook 15 minutes longer.
4Season chowder to taste with salt and pepper. Garnish individual bowls of chowder with parsley and bacon.