Ingredients
4 cups frozen corn kernels
1 cup shredded sharp cheddar cheese
6 slices cooked bacon, crumbled
1/2 cup heavy cream
1/4 cup unsalted butter, melted
1/4 teaspoon garlic powder
1/4 teaspoon paprika
Salt and pepper to taste
2 tablespoons chopped fresh parsley (optional)
Directions
1. Begin by preparing your ingredients. Cook the bacon until crispy, and then crumble it into small pieces. Shred the cheddar cheese and set aside.
2. In your slow cooker, combine the frozen corn, shredded cheddar cheese, crumbled bacon, heavy cream, melted butter, garlic powder, and paprika. Stir well to ensure all ingredients are evenly distributed.
3. Season the mixture with salt and pepper to taste. Stir again to mix the seasonings throughout.
4. Cover the slow cooker and cook on low for 4 hours or on high for 2 hours. Stir occasionally to prevent the cheese from sticking and to ensure even cooking.
5. Once done, give the corn mixture a final stir. Taste and adjust seasoning if necessary. If desired, sprinkle with chopped fresh parsley before serving for an added touch of color and freshness.

Variations & Tips
For a healthier twist, consider using turkey bacon instead of regular bacon. You can also add a kick of spice by including some diced jalapeños or a dash of cayenne pepper. If you’re a fan of additional textures, try folding in some cooked, diced red bell peppers or green onions just before serving. For a richer version, you might use a mixture of cheddar and smoked Gouda or add a spoonful of cream cheese to the slow cooker.
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