Step 1: Cook the Bacon
In a large pot or Dutch oven, cook bacon over medium heat until crisp, about 7–8 minutes. Remove with a slotted spoon and drain on paper towels, leaving 1 tbsp bacon fat in the pot.

Step 2: Sauté Vegetables
Add butter to the pot. Once melted, add onion, carrots, and celery. Sauté for 5 minutes, until soft. Add garlic and cook for 30 seconds until fragrant.

Step 3: Make the Roux
Sprinkle flour over vegetables and stir for 1–2 minutes to cook off raw taste. The mixture will thicken slightly.

Step 4: Add Liquids
Gradually whisk in chicken broth, then add milk and heavy cream. Stir continuously until smooth and thickened, about 5–6 minutes.

Step 5: Add Chicken and Seasoning
Stir in chicken, thyme, paprika, cayenne, salt, and pepper. Reduce heat to low and simmer for 15–20 minutes to let the flavors develop.

Step 6: Add Bacon and Optional Ingredients
Stir in cooked bacon and corn (if using). For added richness, melt in shredded cheddar cheese. Taste and adjust seasoning as needed.

Step 7: Serve
Ladle into bowls and garnish with parsley and extra bacon bits. Serve warm.