Cook the bacon: In a large pot, cook the chopped bacon over medium heat until crispy. Remove with a slotted spoon and set aside, leaving the bacon fat in the pot.

Sauté vegetables: Add the diced onion to the bacon fat and cook until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

Make the roux: Add the butter to the pot and let it melt. Stir in the flour and cook for 2 minutes to form a roux, stirring constantly.

Add liquids and simmer: Gradually whisk in the chicken broth until smooth. Add the diced potatoes, corn, thyme, and smoked paprika. Bring to a boil, then reduce heat and simmer for 15-20 minutes until potatoes are tender.

Blend for creaminess: Use an immersion blender to partially blend the chowder, leaving some chunks for texture. Alternatively, transfer 2 cups of the soup to a blender, blend until smooth, and return to the pot.

Finish with cream: Stir in the heavy cream and let the chowder simmer for another 5 minutes. Season with salt and pepper to taste.

Serve: Ladle the chowder into bowls. Top with the reserved crispy bacon and fresh parsley. Serve hot.