ears of corn, shucked and cut from the cob, or 2 pounds frozen corn kernels
ounces cream cheese
ounces crème fraîche or sour cream
ounces American cheese, grated or finely diced
sprigs fresh thyme
Kosher salt and freshly ground black pepper
Combine corn, cream cheese, crème fraîche, milk, cheese, thyme, and bay leaves in a slow cooker. Season lightly with salt and pepper and stir to combine. Set slow cooker to low setting and cook, stirring every hour or so, until corn is cooked and sauce has thickened slightly, 3 to 4 hours. Discard thyme and bay leaves, season to taste with more salt and pepper as desired, and serve.