1. Put carrots, celery, onion, garlic, potatoes, corn, bacon, thyme, oregano, salt, and pepper in a large slow cooker and mix them together.
Add enough chicken broth to cover the ingredients.
Cook on low heat for 7 and a half hours until the vegetables are tender.
Mix cornstarch with evaporated milk. Mix in slow cooker with butter. Bake for another 30 minutes.
Try the food and add more salt, pepper, or other seasonings if needed. Serve with the bacon set aside as a garnish.
Tip: If you want a more filling soup to serve as a main course, include 2 cups of chopped cooked chicken in step 4.