Begin by placing 6 slices of bacon in a skillet over medium heat. Sizzle the bacon until it's crispy and golden, about 5–7 minutes. Transfer the cooked bacon to a paper towel-lined plate to drain excess fat.

Let the cooked bacon cool for a few minutes before chopping it into small pieces. Gather the other ingredients: measure 4 cups of corn kernels, chop ½ cup of onion, and mince 2 cloves of garlic.

In your slow cooker, combine the chopped bacon, reserved bacon fat, corn, chopped onion, minced garlic, 2 tablespoons of unsalted butter, and spices (1 teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon salt, and ¼ teaspoon black pepper). Pour in ½ cup of heavy cream and stir thoroughly.

Cover the slow cooker with its lid and set the cooking temperature to low. Allow to cook for 2 to 3 hours, stirring once halfway through.

Approximately 30 minutes before serving, lift the lid and sprinkle in 1 cup of shredded cheddar cheese. Stir to ensure the cheese melts and coats the corn mixture evenly.

Once the cheddar has melted, serve the Slow Cooker Cheddar Corn with Bacon in bowls and garnish with 1 tablespoon of chopped fresh parsley.