Par-boil potatoes. Place in a pot of cold salted water over high heat and bring to a boil. Cook aboiut 10 minutes, or until beginning to become tender. Drain and set aside.
While potatoes are cooking, place diced bacon into a large Dutch oven or heavy-bottomed stock pot. Turn heat to medium and cook for about 10 minutes, or until bacon starts to brown. Add diced onion and celery. Add a pinch of salt and a few turns of cracked black pepper, along with thyme and smoked paprika. Cook 3-4 minutes, until onions and celery begin to soften. Add minced garlic and stir for 30-60 seconds.
Add flour to make a roux, stirring continuously, for about 3 minutes. Stir until well-incorporated with no visible lumps. Flour should no longer smell "raw".
Begin to add liquid, in 1/2 cup increments, stirring each time until well-combined. Add chicken stock first, then clam juice, then milk. Once a soup-like consistency has been reached, add the pre-cooked potatoes. Continue to add liquid until all 5 cups have been incorporated.
Add canned clams with all of their liquid. Add corn. Stir in, and taste. Adjust seasonings. Add heavy cream. Taste and adjust again if needed.
Ladle chowder into large bowls, and top with a sprinkling of smoked paprika and parsley. Serve with oyster crackers. Enjoy!