In a large pot, heat a little oil over medium heat. Add the onion, garlic, celery, and carrots. Sauté until softened, about 5 minutes.

Add the diced potatoes and corn to the pot, stirring to combine.

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

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

Stir in the heavy cream, smoked paprika, thyme, salt, and pepper. Heat through for another 5 minutes.

Ladle the chowder into bowls and garnish with fresh parsley and crumbled bacon if desired.