12 ears of corn, shucked and cut from the cob, or 2 pounds frozen corn kernels
8 ounces cream cheese
3 ounces crème fraîche or sour cream
1/2 cup milk
6 ounces American cheese, grated or finely diced
3 sprigs fresh thyme
2 bay leaves
Kosher salt and freshly ground black pepper
Directions
Combine corn, cream cheese, crème fraîche, milk, cheese, thyme, and bay leaves in a slow cooker. Season lightly with salt and pepper and stir to combine. Set slow cooker to low setting and cook, stirring every hour or so, until corn is cooked and sauce has thickened slightly, 3 to 4 hours. Discard thyme and bay leaves, season to taste with more salt and pepper as desired, and serve.
