Slow-Cooker Potato Chowder

Instructions

1. Place the potatoes, onion, cumin and chipotle peppers into a greased 3-quart slow cooker. Pour in broth; stir to combine. Cover and cook on low for 5 ½-6 hours (or on high for 2 ½-3 hours) or until potatoes are tender.
2. Combine flour and cream until smooth; stir into chowder. Cover and cook on high 30 minutes longer or until chowder has thickened. Reduce heat to low or set on warm. Gradually stir in pepper jack until melted.
3. Set aside 1/2 cup bacon for topping. Stir in remaining bacon. Serve with the reserved bacon, sour cream, green onions and additional pepper jack.