1. Cook the Bacon:
Place a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced bacon and cook, stirring occasionally, until it becomes brown and crispy, which should take about 8-10 minutes. Using a slotted spoon, transfer the crispy bacon to a paper towel-lined plate to drain. Leave approximately 2 tablespoons of the rendered bacon fat in the pot for the next step. If you have excess, carefully spoon it out and save it for another use (it’s liquid gold for roasting vegetables!).

2. Sauté the Aromatics:
To the pot with the bacon fat, add the diced yellow onion and celery. Sauté over medium heat, stirring frequently, until the vegetables have softened and the onion is translucent, about 6-8 minutes. This step is crucial for building the foundational flavor of the chowder. Once softened, add the minced garlic, dried thyme, and smoked paprika. Cook for another minute until the garlic is fragrant. Be careful not to burn the garlic, as it can turn bitter.

3. Create the Roux:
Sprinkle the all-purpose flour over the sautéed vegetables. Stir continuously for about 2 minutes to cook out the raw flour taste. The mixture will form a thick paste. This “roux” is what will thicken our chowder to its signature creamy consistency without any lumps.

4. Deglaze and Build the Broth:
While whisking constantly, slowly pour in about 1 cup of the warm chicken broth. The key here is to go slow and keep whisking to break up the roux and create a smooth base. Once the first cup is fully incorporated and the mixture is smooth, continue to slowly whisk in the remaining 3 cups of chicken broth until no lumps remain.

5. Simmer the Chicken and Potatoes:
Bring the broth mixture to a gentle simmer. Add the diced Yukon Gold potatoes and nestle the whole chicken breasts into the pot. Make sure the chicken is mostly submerged. Season with the kosher salt and freshly ground black pepper. Reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes, or until the potatoes are fork-tender and the chicken is cooked through (internal temperature should reach 165°F or 74°C).

6. Shred the Chicken:
Carefully remove the cooked chicken breasts from the pot and place them on a cutting board. Allow them to cool for a few minutes until they are safe to handle. Using two forks, shred the chicken into bite-sized pieces. Set the shredded chicken aside.

7. Finalize the Chowder:
Return the pot to medium-low heat. Stir in the corn kernels and the room-temperature heavy cream. Allow the chowder to heat through gently for about 5 minutes. Do not let it come to a rolling boil after adding the cream, as this can cause it to curdle.

8. Combine and Season:
Add the shredded chicken back into the pot, along with half of the crispy bacon you set aside earlier. Stir everything to combine. Taste the chowder and adjust the seasoning as needed. You may want to add more salt, pepper, or even a pinch more smoked paprika.

9. Rest and Serve:
Turn off the heat and let the chowder rest for about 10 minutes. This allows the flavors to meld together beautifully. To serve, ladle the chowder into warm bowls and garnish with the remaining crispy bacon, freshly chopped chives or parsley, and a sprinkle of shredded cheddar cheese if desired.