Brown the ground beef in a large skillet until fully cooked. Drain and add it to the bowl of a crockpot.
To the crockpot, add (in order) the garlic powder, salt, mustard powder, Worcestershire sauce, black pepper, onion, potato, celery, corn, diced tomatoes, and beef stock. Stir well. Add the cream cheese on top, don't stir, then cover the crockpot and cook on LOW for 8 hours or HIGH for 4 hours.
In the last 30 minutes, cook the bacon in a skillet until crisp and then drain and crumble it. Set aside 1/4 cup of the crumbled bacon for garnish.
In a small bowl, whisk the flour into the milk and stir it, along with 2 cups of the cheddar cheese, into the crockpot. Stir in the remaining crumbled bacon and the sliced cherry tomatoes. Cook 20 minutes until thickened.
Divide into bowls for serving and garnish with the reserved bacon and shredded cheddar.