Start by cooking the bacon slices in a skillet over medium heat until crispy—about 5-7 minutes. Drain excess fat on paper towels, then crumble into bite-sized pieces.

In your 4–6 quart slow cooker, add the frozen corn, shredded sharp cheddar cheese, crumbled bacon, heavy cream, melted unsalted butter, garlic powder, paprika, salt, and pepper. Stir gently until everything is evenly mixed.

Cover the slow cooker and set it to cook on high for about 2 hours or on low for about 4 hours. Remember to stir halfway through to ensure even cooking.

Once cooked, taste for seasoning and adjust if needed. If you’re adding any optional ingredients like cream cheese or brown sugar, stir them in during the last 15 minutes of cooking. Before serving, garnish with fresh parsley or chives for a pop of color.