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 Vegetables: Add the chopped onion, celery, and bell pepper to the pot and cook in the bacon fat over medium heat until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

Bloom the Spices: Stir in the dried thyme, smoked paprika, and cayenne pepper (if using) and cook for 30 seconds until fragrant. This helps to release their flavors.

Add Corn and Broth: Add 4 cups of the corn kernels and the chicken or vegetable broth to the pot. Bring to a simmer.

Cook the Potatoes: Add the diced potatoes to the pot. Simmer until the potatoes are tender, about 15-20 minutes.

Thicken the Chowder: In a separate small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux. Gradually whisk the roux into the simmering chowder. Simmer for another 5 minutes to allow the chowder to thicken.

Puree Some of the Chowder: Using an immersion blender, carefully puree about 2 cups of the chowder to create a creamy base. Alternatively, you can transfer 2 cups of the chowder to a regular blender and blend until smooth, then return it to the pot. Be cautious when blending hot liquids!

Finish with Dairy and Corn: Stir in the remaining 2 cups of corn kernels and the heavy cream. Heat through gently, but do not boil.

Season and Serve: Season the chowder with salt and freshly ground black pepper to taste. Stir in most of the cooked bacon. Garnish with the remaining bacon and fresh chives or parsley. Serve hot.