Render the Bacon: In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, reserving the bacon fat in the pot.

Sauté the Aromatics: Add the diced onion and celery to the pot with the bacon fat and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

Build the Broth: Add the chicken broth to the pot. Snap the corn cobs in half and add them to the broth (these will add extra corn flavor!). Bring to a simmer.

Add the Potato and Seasoning: Stir in the diced potato, thyme, smoked paprika, and cayenne pepper (if using). Season with salt and pepper.

Simmer and Infuse: Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are tender. Remove the corn cobs.

Puree a Portion (Optional): For a creamier texture, use an immersion blender to partially puree about 2 cups of the soup. Alternatively, you can carefully transfer 2 cups of soup to a regular blender and blend until smooth (be careful when blending hot liquids!). Return the pureed soup to the pot.

Add the Corn and Cream: Stir in the corn kernels and heavy cream. Heat through gently, but do not boil.

Finish and Serve: Stir in the butter. Taste and adjust seasoning as needed. Ladle the chowder into bowls and garnish with crispy bacon and fresh chives.