In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy, about 5-7 minutes. Remove the bacon and set it aside, leaving a small amount of bacon grease in the pot.
2. Sauté the Vegetables:
In the same pot, add the chopped onion and cook over medium heat until softened, about 3-4 minutes. Add the minced garlic and cook for an additional 30 seconds until fragrant.
3. Add Potatoes and Broth:
Add the diced potatoes to the pot and pour in the chicken broth. Bring the mixture to a boil, then reduce the heat and simmer for about 10-15 minutes, or until the potatoes are tender.
4. Add Corn and Seasoning:
Stir in the corn kernels, dried thyme, paprika (if using), and salt and pepper to taste. Let it simmer for an additional 5-7 minutes to heat through.
5. Make the Soup Creamy:
Lower the heat and add the half-and-half (and milk if using). Stir to combine and simmer for an additional 5 minutes, allowing the soup to become creamy and well-blended. If you want a thicker chowder, use an immersion blender to blend a portion of the soup, or you can transfer about 2 cups of soup to a blender and blend until smooth, then return it to the pot.
6. Serve:
Ladle the chowder into bowls, sprinkle with the reserved crispy bacon, and garnish with fresh parsley or chives, if desired.
