In a large pot, sauté the diced onion and celery over medium heat until softened, about 5 minutes.

Add the diced potatoes and corn, stirring to combine.

Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 20 minutes, or until potatoes are tender.

Using a blender, puree a portion of the chowder to create a creamy texture, then return it to the pot.

Stir in the heavy cream, salt, pepper, thyme, and paprika. Cook for an additional 5 minutes.

Serve hot, garnished with chopped chives.