Slow Cooker Smoky Corn Chowder

6 ears fresh corn, sliced from cob

1 bag frozen hashbrowns, broken apart

1 can vegetable stock

1 can evaporated milk

1 can fire roasted green chiles

1 tsp smoked sea salt

1/2 tsp smoked spanish paprika

1/2 tsp fresh ground black pepper

8 oz block gruyere cheese, shredded

Combine above ingredients in slow cooker (everything but cheese) Cook on high 3 hours, puree using an immersion blender. Cook on low 2 more hours. Add cheese during last 1 hour of cooking if desired.