Place diced veggies into crock pot (slow cooker) along with minced garlic, diced ham, dried thyme, can of corn and chicken broth.
Cover and cook on low for 8-10 hours.
Then pour in two cups of milk.
Depending on how thick you like your chowder, add 1-2 cups of instant mashed potato flakes. Start with one cup, stir, cover with a lid and let sit for 5 minutes. If it's not thick enough for you, slowly add in a little more. No more than two cups because it will thicken the longer it cooks.
Allow the chowder to cook for an additional 20 minutes on low. Give it a taste and season with salt and pepper, to taste.
Optional: Top each serving with shredded cheddar, cooked & crumbled bacon and sliced green onion.