In a large Dutch oven or heavy pot over medium heat, add the diced smoked bacon. Cook, stirring occasionally, until the fat is rendered and bacon is crisp, about 6–8 minutes. Use a slotted spoon to transfer bacon to a paper towel–lined plate, leaving the rendered fat in the pot.

Add butter and olive oil to the bacon fat and keep heat at medium.

Aromatics & Veggies

Sweat aromatics

Add the diced onion, celery and carrot to the pot. Cook, stirring, until the onion is translucent and vegetables are softened, about 5–7 minutes. Add a pinch of salt to help sweat them.

Add garlic and peppers

Stir in the minced garlic and chopped roasted red pepper and cook 1 minute until fragrant.

Add corn and potatoes

Add the corn kernels and diced Yukon Gold potatoes to the pot. Toss to combine and coat with fat and aromatics for 1–2 minutes.

Liquids & Simmer

Add stock and herbs

Pour in the chicken stock, add the thyme leaves and bay leaf, then bring to a gentle simmer over medium-high heat. Reduce heat so the liquid maintains a low simmer.

Simmer until potatoes are tender, about 12–15 minutes.

Finish with dairy

Stir in the half-and-half and optional heavy cream. Warm gently — do not boil vigorously once dairy is added. If you want a slightly thicker chowder, whisk the cornmeal or flour with 1–2 tbs of cold water to make a thin slurry and stir it in now; simmer 2–3 minutes to thicken.

Seasoning & Texture

Adjust seasoning

Add smoked paprika, kosher salt, black pepper and red pepper flakes (if using). Taste and adjust salt and pepper. Remove and discard the bay leaf. If you prefer a chunkier chowder, remove 1–2 cups of the soup, pulse briefly in a blender or use an immersion blender for a couple quick pulses, then stir back in to create body while keeping texture.

Finishing & Garnish

Add bacon and brighten

Stir about half of the reserved crisped bacon back into the chowder to distribute smoky flavor; reserve the rest for garnish. Stir in the lemon juice and chopped chives.

Ladle the chowder into bowls, top with remaining crisp bacon and an extra sprinkle of chives. Serve hot.