In a medium sized saucepan, combine all ingredients except the corn and the Parmesan cheese.
Cook on low heat until well blended.
Stir in the corn. Mix well.
If a creamier consistency is desired, use the immersion blender now to blend some of the lumps away.
Pour all ingredients into a 3 ½ - 6 quart slow cooker.
Cover and cook on high for 3-4 hours, stirring occasionally, until thickened and bubbly.
Serve and enjoy!