Prepare the Corn (if using fresh):

Cut the kernels off the cob and set aside. Use the back of the knife to scrape the cob for any remaining juices.

Sauté the Vegetables:

In a large pot, melt the butter over medium heat. Add the diced onion and garlic, sautéing until soft and fragrant, about 3-4 minutes.

Add Potatoes and Broth:

Stir in the diced potatoes and broth. Bring to a boil, then reduce heat to a simmer. Cook for 10-15 minutes, or until the potatoes are tender.

Add Corn and Seasonings:

Stir in the corn, smoked paprika, thyme, salt, and pepper. Simmer for another 5-7 minutes to meld the flavors.

Blend for Creaminess (Optional):

For a creamier texture, use an immersion blender to partially blend the soup, leaving some chunks for texture. Alternatively, transfer half the soup to a blender, puree, and return it to the pot.

Add Cream:

Stir in the heavy cream or milk. Heat gently without boiling until warmed through. Adjust seasonings if needed.

Serve:

Ladle into bowls and top with crumbled bacon and fresh herbs, if desired.