Cook 6 slices of bacon in a skillet over medium heat until crispy, about 8-10 minutes. Transfer to a paper towel-lined plate and crumble.

Shred 2 cups of sharp cheddar cheese using a box grater or food processor until fluffy.

In a large slow cooker, combine 4 cups of frozen corn, shredded cheddar, crumbled bacon, 1 cup of heavy cream, and 4 tablespoons of melted butter. Add 1 teaspoon garlic powder, 1 teaspoon paprika, and salt and pepper. Stir well.

Cover the slow cooker and set to low for 4 hours or high for 2 hours. Stir halfway through cooking time if possible.

Check consistency toward the end. If too thick, add a splash of milk or cream. Adjust seasoning as needed.

Garnish with freshly chopped parsley and serve warm.