In a skillet over medium heat, cook 6 slices of bacon until crispy and golden, about 8-10 minutes. Transfer bacon to a paper towel-lined plate to drain, leaving fat in skillet.

Chop cooked bacon into small bite-sized pieces for later.

In the slow cooker, combine chopped bacon, reserved bacon fat, 4 cups of corn kernels, 0.5 cup of chopped onion, 2 minced cloves of garlic, and 2 tablespoons of unsalted butter. Add 1 teaspoon of garlic powder, 0.5 teaspoon of onion powder, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper. Pour in 0.5 cup of heavy cream and stir well.

Cover the slow cooker and set it to low heat. Cook for 2 to 3 hours, stirring once halfway through.

About 30 minutes before done, stir in 1 cup of shredded cheddar cheese until melted and evenly distributed.

Once cooking is complete, garnish with 1 tablespoon of chopped fresh parsley, stir, and serve.