Roast the corn in a 350° oven in the husks for 30 minutes by placing them directly on the oven rack. Shuck, and cut the kernels from the cob. Save the cobs and set aside.

Add the corn, broth, onion, garlic, carrot, celery, red pepper, green pepper, and bay leaf to the slow cooker. Season with salt and pepper. Add the cobbs.

Cook on low for 8 hours. During the last hour of cooking, take 1/2 of the soup and add it to a blender. Blend until smooth and add back to slow cooker. Remove cobs.

Stir in the milk and let cook for last 60 minutes.

Stir in the half and half. Season with salt and pepper. Serve.