Instructions: MAKES 8 SERVINGS

1. In a 31/2-quart electric slow cooker, whisk together the milk, cream, sugar, salt, Worcestershire sauce, cayenne, and flour until smooth. Stir in the corn.

2. Cover and cook on the high heat setting 3 to 31/2 hours, stirring once or twice, until bubbly and thickened. Serve, garnished with the cheese and parsley.

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