Cook bacon in skillet until crispy. Remove, drain on paper towels, and crumble into small pieces. Set aside.

In slow cooker, combine frozen corn kernels, softened cream cheese cut into cubes, butter, heavy cream, garlic powder, onion powder, dried thyme, salt, and black pepper.

Stir ingredients together until evenly combined. Cover slow cooker with lid.

Cook on LOW for 3 hours, stirring occasionally to ensure even cooking and prevent sticking.

After 3 hours, stir in shredded cheddar cheese and half of the crumbled bacon until cheese is fully melted and mixture is creamy.

Taste and adjust seasonings if needed, adding more salt or pepper to preference.

Transfer to serving dish and top with remaining bacon crumbles and fresh thyme sprigs.

Serve hot directly from slow cooker or transfer to serving bowl. Can be kept warm on LOW setting for up to 2 hours.