Remove the kernels from the corn cobs using a sharp knife. This can be done by standing the cob upright in a bowl and slicing downwards.

Dice the potatoes into small cubes, ensuring they are uniform in size for even cooking.

Finely dice the onion and mince the garlic to release their flavors.

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent, stirring occasionally to prevent burning.

Add the minced garlic and cook for an additional 1 minute until fragrant.

Stir in the diced potatoes, corn kernels, vegetable broth, salt, black pepper, smoked paprika, and thyme. Bring the mixture to a gentle boil.

Once boiling, reduce the heat to low and let the chowder simmer for about 15-20 minutes, or until the potatoes are tender.

Using a blender, carefully blend half of the chowder until smooth. This will create a creamy texture while leaving some chunks for a hearty bite.

Return the blended chowder to the pot, stir in the heavy cream, and heat through for an additional 5 minutes.

Ladle the chowder into bowls and garnish with fresh chives and crispy bacon if desired.

Serve hot with crusty bread for dipping.