Place a large pot over medium heat. Add all ingredients. Stir as the butter, cream cheese, and Parmesean melt to prevent sticking to bottom of the pan.
When cream mixture begins to boil, stir, and reduce heat to low. Stir every few minutes to prevent scorching, until mixture is at a low, gentle simmer.
Stir every 20-30 minutes, and allow to simmer gently for 1 hours, or until corn is tender and cream is thickened.
Serve hot topped with parsley and fresh cracked black pepper (optional).
Slow Cooker Directions:
Place all ingredients into your slow cooker and stir to make sure butter and cheese are near the bottom.
Turn slow cooker onto low and cover.
Stir every hour for 4 hours.
Remove the lid for the last 30 minutes of cooking. Serve when thickened and tender.
Notes
Alternatively, substitute 6.5 cups of fresh or drained canned corn, that's about 4 cans or 9-10 ears of corn.
In both cooking methods, sticking and scorching are possible without occasional stirring.
The recipe can be doubled or halved. Reheats well.