SLOW COOKER CORN CHOWDER

14 ears of corn
2.5 cups chicken broth
2 medium russet potatoes, peeled and chopped
1 small yellow onion, peeled and chopped
4 thyme sprigs
3 garlic cloves, smashed
2 tsp kosher salt
1 tsp black pepper
4 bacon strips, cooked and crumbled
1\2 cup chopped red onion
2 T freshly chopped chives
2 T lime juice
1 cup heavy cream

Cut corn from cob.  Reserve 1 cup of kernels.  Place the rest in slow cooker. Scrape corn cobs with back of knife to release corn milk.  Add ingredients through pepper to the slow cooker.  Cook on low for 6 hours.  Stir/ together remaining corn kernels through lime juice and refrigerate until ready to serve.  After 6 hours, remove half of chowder.  Blend remaining with an immersion blender.  Add remaining chowder back to crockpot and cream.  Serve with topping.