Add frozen corn, heavy cream, salt, sugar, pepper, and butter to a large pot.
In a small bowl or measuring cup, whisk together the 1/2 cup milk and flour (this is what will help thicken the cream). Stir into corn mixture and cook over medium heat, stirring often so the cream doesn't burn, until mixture is thickened and corn cooked through. If you don't cook it until it's thickened, it will be runny (although it will still taste wonderful).
Remove from heat and stir in 1/4 cup Parmesan cheese. Enjoy!!
Get the cream nice and thick before you keep warm in a slow cooker, if you are taking it to a gathering. Can easily be doubled or tripled for a crowd!