Begin by peeling and dicing the potatoes into small cubes, roughly 1-inch in size for even cooking. Next, chop the onion and mince the garlic, setting them aside. If using fresh corn, carefully slice the kernels off the cob.

In a large slow cooker, combine the diced potatoes, corn, chopped onion, minced garlic, and your choice of broth. Season generously with salt, pepper, smoked paprika, and thyme, stirring well.

Cover the slow cooker and set it to cook on low for 6-7 hours or on high for 3-4 hours. You'll know it's ready when the potatoes are tender.

To achieve that perfect creamy texture, melt butter in a small saucepan over medium heat. Whisk in the flour, cooking for about 1-2 minutes. Gradually whisk in milk and heavy cream.

Once the chowder has thickened, if you desire an extra layer of creaminess, stir in shredded cheddar cheese until it melts completely.

Ladle the creamy chowder into bowls and garnish with crumbled turkey bacon, fresh parsley, or chopped green onions.