Add corn and evaporated milk into slow cooker and distribute the butter and cream cheese pieces across the top of the corn.

Cook on low for 5–6 hours or high for 2–3 hours, stirring occasionally.

Add sugar, garlic powder and salt and stir to combine. Taste and season with pepper and additional salt if necessary.

Remove about 1 cup of corn mixture and place in a blender or food processor and puree until smooth. Add corn puree back into the slow cooker, stir to combine and serve.