Slow Cooker Corn Chowder

12 ears fresh yellow corn
¼ cup Chef Paul Prudhomme’s Vegetable Magic®
¼ cup diced Chef Paul Prudhomme’s Tasso
2 tablespoons lime juice
2 tablespoons green onions, ¼” sliced
2 tablespoons corn starch
½ cup minced red onion
½ cup minced onion
2 cups small-diced potatoes, peeled
3 fresh thyme sprigs
3 smashed garlic cloves
2½ cups chicken stock
2 cups heavy cream

Trim the tops and bottoms of the corn, then pull and discard the husks and silky fibers from the inside. Carefully cut the corn kernels from the cobs and place in the slow cooker.

Add all remaining ingredients, stir well, cover and cook on high for 6 hours.

Serve hot.