In slow cooker, combine potatoes, onion, garlic, bacon, 2 cups of corn, paprika, thyme, salt, pepper, chicken broth and 2 cups of water. Cover and cook on low 6-8 hours or until potatoes are tender. When cooked, break up potatoes roughly using a potato masher.
Whisk flour with 1/4 cup water until smooth. Stir into slow cooker.
Add remaining corn, broccoli and cream. Cover and cook on high about 20 minutes, until slightly thickened and broccoli is tender. Serve, topping each bowl with a generous pinch of cheese.