Creamed Corn by Kim

1 cup milk
1 cup heavy cream
2 Tbsp sugar
3/4 tsp salt
2 tsp Worcestershire sauce
1/8 tsp cayenne pepper
1/4 cup quick-mixing flour, such as Wondra
3 (16 ounce) pkgs frozen whole kernel corn, thawed and drained
1/4 cup grated Parmesan cheese
2 tbsp chopped fresh parsley (optional)

In a 3 1/2 quart electric slow cooker, whisk together milk, cream, sugar, salt, Worcestershire sauce, cayenne pepper, and flour until smooth. Stir in the corn.
Cover and cook on the high heat setting 3 to 3 1/2 hours, stirring once or twice, until bubbly and thickened. Serve, garnished with the cheese and parsley.