Add the chopped bacon to a large Dutch oven or heavy-bottomed pot over medium heat. Cook, stirring occasionally, for 6–8 minutes until the bacon is crispy and the fat has fully rendered.

Use a slotted spoon to transfer the crispy bacon to a paper towel-lined plate. Set aside for topping. Leave the rendered bacon fat in the pot — do not drain it.

Add the diced onion to the pot with the bacon fat. Cook over medium heat, stirring occasionally, for 4–5 minutes until softened and translucent. Add a pinch of salt.

Add the minced garlic and cook for 1 minute more, stirring constantly, until fragrant.

Sprinkle the flour over the onion and garlic mixture. Stir well and cook for 1–2 minutes to cook out the raw flour taste.

Pour in the chicken broth a little at a time, stirring constantly to prevent lumps from the flour. Scrape up any browned bits from the bottom of the pot.

Add the cubed potatoes, smoked paprika, dried thyme, salt, and black pepper. Stir to combine.

Bring the soup to a boil, then reduce heat to medium-low. Simmer uncovered for 12–15 minutes, or until the potatoes are fork-tender.

Add the corn kernels to the pot and stir to combine. Simmer for 3–4 minutes until the corn is heated through and tender.

Reduce heat to low and pour in the heavy cream. Stir gently and heat for 2–3 minutes — do not boil after adding the cream.

Taste and adjust seasoning with additional salt and pepper as needed.

For a thicker chowder, use an immersion blender to partially blend 2–3 cups of the soup directly in the pot, then stir to combine. Alternatively, use a potato masher to mash some of the potatoes in the pot.

Ladle into bowls and top with reserved crispy bacon crumbles, sliced chives, shredded cheddar, and a pinch of smoked paprika. Serve immediately with crusty bread.