Cut corn kernels from cobs using a sharp knife. Use the back of the knife to scrape cobs to release all juices from cobs. Reserve 1 cup corn kernels.

Place remaining corn kernels with juices into a 5 - to 6-quart slow cooker. Add chicken stock, potatoes, onion, thyme, rosemary, garlic, salt and pepper.

Cover and cook on low until potatoes are very tender, about 6 hours.

In a small bowl, combine 1 cup corn kernels, bacon, red onion, green onions and lime juice. Chill until ready to serve.

Once chowder is cooked, remove half of chowder, and set aside. Process remaining chowder in slow cooker using an immersion blender until smooth. (Or transfer half of chowder to a blender, and remove center piece of blender lid to allow steam to escape. Secure lid; place a clean towel over opening in lid, and process until smooth.) Stir together reserved and pureed chowder in slow cooker. Stir in heavy cream.

Serve chowder with fresh corn topping.