Heat your Dutch oven over medium heat. Add chopped bacon and cook until crispy (6–8 minutes). Use a slotted spoon to transfer bacon to a paper towel-lined plate, leaving the grease in the pot.

Add diced onion to the bacon grease and cook until soft and translucent (about 5 minutes). Stir in minced garlic and cook for 1 minute until fragrant.

Add diced potatoes, corn, broth, thyme, smoked paprika, 1/2 tsp salt, and 1/4 tsp pepper. Bring to a boil, then reduce heat to simmer. Cover and cook for 15–20 minutes, until potatoes are tender.

Stir in heavy cream and butter (if using). For a thicker chowder, mash some potatoes against the pot with a spoon—or use an immersion blender to partially purée the soup.

Taste and adjust seasoning with salt and pepper. Ladle into bowls and top with crispy bacon. Serve hot!