1 tablespoon Dried Chives, Plus additional for garnish
8 ounces Whipped Cream Cheese
1 stick Unsalted Butter
1/2 cup Heavy Cream
Cracked Pepper, For topping
Pour the thawed kernel corn in a slow cooker and add the 1/2 cup of milk. Then sprinkle in the salt, sugar, and dried chives and mix well. Spoon in bite-size pieces of cream cheese on top of the corn, and cut the butter into bite-size pieces and place on top of corn as well. Set the slow cooker on high for 2 hours.
Once the corn is cooked and cheesy, mix well then place 1 cup of corn into a blender with 1/2 cup heavy cream. Blend for 30 seconds until smooth. Pour back into slow cooker, mix well and top with additional salt, dried chives, and cracked black pepper.