Prep the add-ins: If using bacon, cook it in a large pot over medium heat until crisp. Remove and set aside. Leave 1–2 tablespoons of drippings in the pot. If skipping bacon, melt the butter instead.

Sauté the aromatics: Add butter (if needed), then onion, celery, and carrots. Cook 5–6 minutes until softened. Stir in garlic and thyme for 30 seconds until fragrant.

Make the roux: Sprinkle in the flour and stir for 1–2 minutes. It should look a bit pasty and smell nutty. This step ensures a silky chowder.

Add the liquids: Slowly whisk in chicken broth to avoid lumps. Add bay leaf, smoked paprika, and potatoes. Bring to a gentle boil, then reduce to a simmer.

Simmer to tender: Cook 12–15 minutes, stirring occasionally, until potatoes are fork-tender but not falling apart.

Add corn and chicken: Stir in the corn and cooked chicken. Simmer 5 more minutes to warm through.

Blend for body (optional but awesome): Scoop out 1–2 cups of the chowder (mostly corn and potatoes) and blend until smooth. Return it to the pot for extra creaminess.

Finish with cream: Stir in the heavy cream or half-and-half. Warm gently; don’t boil. Season with salt, pepper, and a squeeze of fresh lemon to brighten.

Serve: Ladle into bowls and top with crispy bacon and chopped green onions or chives. Add more cracked pepper if you like.