Slow Cooker Corn Chowder

14 ears fresh yellow corn, divided
2-1/2 c. vegetable stock
2 medium russet potatoes, peeled and chopped
1 small yellow onion, chopped
4 thyme sprigs
3 garlic cloves, smashed
2 t. kosher salt
1 t. black pepper
4 "fakin" (soy bacon) slices, warmed and crumbled
1/2 c. finely chopped red onion
2 T. chopped fresh chives
2 T. fresh lime juice
1 c. heavy cream

Cut corn kernels from cobs using a sharp knife. Reserve 1 c. corn kernels. Place remaining corn kernels in a 5-6 qt. slow cooker. Working over a rimmed pan, use the back of the knife to scrape the cobs to release all the juices from the cobs. Add corn milk, stock, potatoes, yellow onion, thyme sprigs, garlic, salt, and pepper to slow cooker.

Cover and cook on LOW until potatoes are very tender and chowder has thickened slightly, about 6 hours.

Meanwhile, stir together reserved 1 c. corn kernels, fakin, red onion, chives, and lime juice in a small bowl. Chill until ready to serve, up to 6 hours ahead.

Remove half of chowder from slow cooker and set aside. Process remaining chowder in slow cooker using an immersion blender until smooth (or transfer in batches to blender, remove center piece of blender lid to allow steam to escape, cover with a towel, and process until smooth). Stir together reserved and pureed chowder in slow cooker. Stir in heavy cream. Divide into 6 bowls and top with fresh corn mixture.

Serves 6.

Adapted from Southern Living magazine, August 2017, p. 136.