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

Cook the Shrimp: Add the shrimp to the pot and cook for 2-3 minutes, until pink and just cooked through. Remove and set aside with the bacon.

Sauté the Vegetables: Add the diced onion to the pot and sauté for 3-4 minutes, until softened. Stir in the minced garlic and cook for an additional 1 minute.

Add Corn and Potatoes: Stir in the corn kernels and diced potatoes. Cook for 2-3 minutes, coating them in the onion and garlic mixture.

Add Broth and Simmer: Pour in the chicken or seafood broth, smoked paprika, thyme, salt, and black pepper. Bring to a boil, then reduce the heat to a simmer. Cover and cook for 15-20 minutes, or until the potatoes are tender.

Blend Partially (Optional): For a creamier chowder, use an immersion blender to puree a portion of the soup directly in the pot, or transfer a cup of the soup to a blender and blend until smooth. Return it to the pot.

Finish with Cream: Stir in the heavy cream, cooked shrimp, and bacon. Heat through, but do not let it boil.

Serve: Ladle the chowder into bowls and garnish with chopped parsley if desired.