In the Crock-Pot, combine onion, corn, potatoes, thyme, oregano, black pepper, and chicken broth. Stir to mix well
Cover and set the Crock-Pot to low. Cook for 6 hours or until the potatoes are tender.
Whisk together the heavy cream and cornstarch until smooth. Stir into the Crock-Pot. Add salt and adjust other seasonings as needed
Add crumbled bacon. Cook on high for an additional 30 minutes until the chowder thickens. Serve topped with chopped chives.