Step 1: Cook the Bacon

1. In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy, about 5 minutes.
2. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.

Step 2: Sauté Aromatics

1. Add the butter to the pot with the bacon fat.
2. Sauté the diced onion for 3–4 minutes until softened.
3. Stir in the minced garlic and cook for 1 minute until fragrant.

Step 3: Add Potatoes and Corn

1. Add the diced potatoes and sweet corn to the pot.
2. Pour in the chicken or seafood broth.
3. Stir in the smoked paprika, dried thyme, cayenne pepper (if using), salt, and black pepper.

Step 4: Simmer

• Bring the mixture to a gentle boil, then reduce the heat and simmer for 15–20 minutes, or until the potatoes are tender.

Step 5: Cook the Shrimp

1. Add the shrimp to the pot.
2. Cook for 3–5 minutes, or until the shrimp turn pink and are fully cooked.

Step 6: Finish with Cream

1. Reduce the heat to low.
2. Stir in the heavy cream or half-and-half.
3. Adjust the seasoning with additional salt, pepper, or cayenne as needed.

Step 7: Serve

1. Ladle the chowder into bowls.
2. Garnish with the crispy bacon and fresh parsley.
3. Serve warm with crusty bread or crackers for dipping.