Cook the bacon (if using): In a large pot or Dutch oven over medium heat, cook the chopped bacon until crisp. Transfer bacon to a plate and leave 1–2 tablespoons of drippings in the pot. If skipping bacon, add the butter or olive oil now.

Sauté aromatics: Add butter if needed, then stir in onion, celery, and carrots. Cook for 5–6 minutes until softened. Add garlic and cook 30 seconds until fragrant.

Add potatoes and spices: Stir in diced potatoes, thyme, paprika (if using), and a pinch of salt and pepper. Cook 1–2 minutes to bloom the spices.

Stir in flour: Sprinkle flour over the vegetables and stir for 1 minute. This helps thicken the chowder later. For gluten-free, skip flour and use cornstarch in step 8.

Add broth and chicken: Pour in chicken broth, scraping up any browned bits. Add the bay leaf and raw chicken pieces. Bring to a gentle boil, then reduce to a simmer.

Simmer: Cook for 12–15 minutes, stirring occasionally, until the chicken is cooked through and the potatoes are tender.

Shred chicken: Remove the chicken to a plate and shred or chop into bite-size pieces. Return it to the pot.

Add corn and cream: Stir in corn and heavy cream or half-and-half. If you skipped the flour, whisk 1 tablespoon cornstarch into 2 tablespoons cold water, then stir it in now. Simmer 5–7 minutes until slightly thickened and creamy.

Finish and season: Remove the bay leaf. Stir in the cooked bacon (if using). Taste and adjust with salt and black pepper. For extra richness, add a small knob of butter. For brightness, finish with a squeeze of lemon.

Garnish and serve: Ladle into bowls and top with chopped green onions or chives. Crack black pepper on top and serve with crusty bread or a side salad.