Place all the ingredients except for the heavy whipping and cornstarch in a 6 quart crock pot. Stir to combine all the ingredients.
Cover and cook on low for 8-9 hours or on high for 5 hours until the potatoes are tender.
Whisk together the heavy whipping cream and cornstarch in a small bowl. Remove the bay leaf and stir this mixture into the crock pot. Cover and cook on high for 20-30 minutes the chowder has thickened.
Serve immediately while warm and enjoy!
Notes
Refrigerate the leftovers in an airtight container for up to 5 days.