Cook the bacon in a large skillet over medium heat for about 8–10 minutes until crispy. Transfer to a plate lined with paper towels to drain grease, then crumble.

In a slow cooker, combine frozen corn, shredded cheddar, and crumbled bacon. Add heavy cream, melted butter, garlic powder, paprika, salt, and black pepper. Stir gently to combine.

Cover and cook on HIGH for about 2 hours, stirring halfway through. Alternatively, cook on LOW for approximately 4 hours.

After cooking, taste and adjust seasoning. Add cream cheese or sour cream for extra creaminess if desired.

Garnish with chopped parsley or chives before serving. Enjoy warm!