First, carefully slice the corn kernels off of the cob into a bowl or container. Then, using the backside of a knife, scrape the pulp, corn bits, and juice. Set aside.
In a large pot, cook the bacon over medium heat. Cook and stir until brown and crisp. Transfer the bacon to a paper towel lined dish and set aside. Reserve the bacon grease in the pot.
Next, add the butter to the grease. Stir in the onions, bell pepper, celery, and garlic. Cook and stir frequently for about 7 minutes until the vegetables are tender. Watch your heat and do not burn the garlic.
Gradually pour in the vegetable broth and water, whisking constantly as you go. Scrape all of the brown bits from the bottom of the pan.
Then stir in the corn, potatoes, salt, pepper, paprika, thyme, and parsley. Bring the mixture to a low boil, stirring frequently.
Reduce heat to low and let the chowder simmer for about 20 minutes until the potatoes are easily pierced. Using a handheld blender, pulse the soup several times until the desired consistency.
Finally, stir in the half and half. Heat through. Remove from heat and serve with additional bacon and chopped green onions if desired.