Add the corn, diced onion, potatoes, carrots, and celery to your slow cooker. Pour in the broth and stir gently so everything is evenly mixed.

Step 2: Cook Gently
Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until the vegetables are tender and easily pierced with a fork.

Step 3: Create the Creamy Texture
Once the vegetables are soft, use an immersion blender directly in the slow cooker. Pulse briefly to blend part of the soup.

Pro Tip: Blend roughly one-third of the mixture. This thickens the broth naturally while keeping plenty of whole vegetables for texture.

Step 4: Warm the Dairy
In a separate saucepan over medium heat, gently warm the milk and heavy cream until hot but not boiling. Slowly stir the warmed dairy into the soup.

Step 5: Season and Finish
Add the thyme, salt, and black pepper. Stir well, cover, and allow the soup to cook for an additional 15–20 minutes so the flavors fully develop and the soup thickens.

Step 6: Serve
Ladle into bowls and finish with a generous sprinkle of fresh chopped parsley before serving.