Crisp the bacon: Place a large pot or Dutch oven over medium heat. Cook chopped bacon until golden and crisp, 6–8 minutes. Transfer to a paper towel–lined plate. Leave 1–2 tbsp fat in the pot (remove excess). If not using bacon, melt butter with olive oil.
Sauté aromatics: Add onion, celery, and carrot. Cook, stirring, until soft and lightly golden, 5–7 minutes. Stir in garlic for 30 seconds until fragrant.
Build the base: Sprinkle in flour. Stir to coat veggies and cook 1 minute to remove raw taste. Whisk in stock gradually, scraping up any browned bits.
Simmer with potatoes and corn: Add potatoes, corn, bay leaf, smoked paprika, red pepper flakes, salt, and black pepper. Bring to a boil, then reduce to a gentle simmer. Cook 12–15 minutes, until potatoes turn tender.
Thicken and enrich: Remove the bay leaf. Lightly mash a few potatoes against the side of the pot to thicken the chowder. Stir in cream.
Cook the shrimp: Add shrimp and simmer gently 3–4 minutes, just until they curl and turn opaque pink. Do not overcook.
Finish and taste: Stir in lemon juice and most of the cooked bacon. Taste and adjust salt, pepper, and heat. If you want a richer texture, add a splash more cream.
Serve: Ladle into bowls, top with chives or parsley and remaining bacon. Add a squeeze of lemon. Serve with warm bread or crackers.
