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1 c Milk
1 c Heavy cream
2 tb Sugar
3/4 ts Salt
2 ts Worcestershire sauce
1/4 ts Cayenne
1/4 c Quick-mixing flour such as Wondra
48 oz Packaged frozen whole kernel corn thawed and drained
1/4 c Grated Parmesan cheese
2 tb Chopped fresh parsley
In a 3 1/2-quart slow cooker, whisk together the milk, cream, sugar, salt, Worcestershire sauce, cayenne, and flour until smooth. Stir in the corn.
Cover and cook on the high heat setting 3 to 3 1/2 hours, stirring once or twice, until bubbly and thickened. Serve, garnished with the cheese and parsley.
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