8 ears fresh corn (off the cob) or 2.5 lbs frozen corn kernels, thawed

1 cup heavy cream

8 oz package cream cheese, room temperature

1/2 cup parmesan cheese, grated

6 Tbsp unsalted butter, room temperature

1 Tbsp sugar

Kosher salt and ground pepper, to taste

Optional add ins: 1 slice pepperjack cheese, 3 slices fried bacon, crumbled

Put all ingredients into 4 Qt saucepan and cook over medium heat for about 45 minutes, stirring frequently.

Add additional cream if mixture becomes too thick.

Crock Pot instructions: Put all ingredients in crock pot, stir til mixed well. Cover and cook on low for 4-5 hours.

P.S. The BACON isn't optional :)  Make sure to start the corn in the bacon grease!!!