Step 1

Slice corn kernels off the cob and set aside.  Take each ear of corn and hold it over a bowl.  Use either the back of your knife or a spoon and scrape any remaining pulp and juice from the cobs.

Step 2

Cook bacon pieces in large heavy bottomed pot (like a dutch oven) over MED heat.  Cook about 5-8 minutes, or until bacon is crisp.  Use a slotted spoon to remove to a paper towel lined plate and set aside.

Step 3

Use a clean paper towel to absorb some of the bacon grease, reserving about 1 Tbsp of grease in the pot.  Add butter and melt over MED heat.

Step 4

Add diced onions and cook about 5 minutes, until soft and translucent.  Add garlic and flour and cook about 1 minute, stirring often.

Step 5

While whisking, pour in water and increase heat to MED-HIGH.  Add in corn, potatoes, thyme, smoked paprika, and salt and pepper.  Stir and bring to a low boil, then reduce heat to MED-LOW and simmer.

Step 6

Simmer, stirring every so often, for 15-20 minutes, until potatoes are fork tender.

Step 7

Use an immersion blender to blend about half the soup until smooth.  Alternatively, remove about 3 cups of the soup to a blender and blend until smooth.  Stir the blended soup back into the pot.

Step 8

Add in half and half, reserved corn juice, and about half the chives.  Stir in and heat through.

Step 9

Serve sprinkled with remaining chives and cooked bacon pieces, if desired.