1. Place cauliflower, leeks, and garlic into the bowl of a 6 qt. slow cooker. Add in chicken broth, thyme, and 2 cups of water. Season with salt and pepper to taste.

2. Cover and cook on low for 3-4 hours. When vegetables are tender puree with an immersion blender.

3. Meanwhile, grill the corn for 15 minutes getting nice char marks. When cooled enough to handle using an inverted smaller bowl in a larger bowl (see picture), cut kernels from the cob with a knife. Set aside.

4. While the soup is still hot but pureed, add the cheese and corn kernels and stir well to combine. Add the half and half and adjust the seasoning if needed.

5. Serve immediately garnished with additional cheese, bacon, and chives.