Corn Chowder: Slow-Cooked and Creamy

Instructions:

1. Gather your corn, creamed corn, diced potatoes, onion, garlic, and broth. Combine them in the slow cooker. Note: Ensure the vegetables are fully submerged to prevent uneven cooking.
2. Stir in the smoked paprika, dried thyme, salt, pepper, and the bay leaf. Stir until the liquid is a uniform light orange.
3. Set your slow cooker to Low for 8 hours or High for 6 hours. You're waiting until the potatoes are fork tender and the onion has become translucent.
4. Carefully remove the bay leaf. If you leave it in, it can become bitter during the final stages.
5. Use your immersion blender directly in the pot. Pulse 3-4 times. Stop when you see a thickened base but can still see plenty of whole corn kernels.
6. Stir in the cubed, softened cream cheese and the half and half. Note: Using room temperature cream cheese prevents blobs in the soup.
7. Cover the pot and set it to High for an additional 30 minutes. Watch for the color to shift into a consistent, pale gold.
8. Stir one final time to ensure the dairy is fully blended.
9. Garnish with chopped fresh parsley right before serving to add a hit of fresh, green color.