Cut bacon into lardoons (1/8” slices) and cook until almost crisp. Transfer bacon to a paper towel-lined plate, and discard all except 2 tablespoons of bacon grease in the skillet.

Cook diced onion in the bacon grease until onion is translucent.

Add minced garlic and cook 30 seconds.

Dust cooked onions with flour and stir to mix well.

Pour in the vegetable broth, bay leaves, thyme, parsley, chives, nutmeg, black pepper, salt, smoked paprika, red pepper flakes and diced potatoes. Stir well. Bring liquid to a boil and boil for 10 minutes or just until the potatoes begin to fall apart. With a potato masher, mash the mixture until approximately half the potatoes are mashed.

Add Half ‘n half and corn kernels. Mix thoroughly.

Taste the chowder and season with more salt, if needed.

Simmer for 15-20 minutes over low heat to thicken. Be careful the milk in the chowder doesn’t scald.

To serve, place soup in bowls, top with crumbled bacon, fresh chopped parsley and a couple of dashes of nutmeg or smoked paprika.

Enjoy!