In a large heavy Dutch oven or soup pot, melt 2 tablespoons butter over medium heat.

Add the diced onion, celery, and red bell pepper. Sauté for 5 to 6 minutes until soft and fragrant.

Stir in minced garlic, smoked paprika, ground cumin, dried thyme, salt, and black pepper. Cook for 60 seconds until delightfully aromatic.

Sprinkle the flour over the softened vegetables and stir vigorously for 1 minute to cook off raw flour taste.

Slowly pour in the broth while whisking or stirring continuously to dissolve the flour into a smooth liquid.

Add the cubed sweet potatoes and sweet corn kernels. Bring soup to a boil over medium-high heat.

Reduce heat to medium-low, cover partially with lid, and simmer gently for 15 to 18 minutes until sweet potatoes are fork-tender.

Pro Texture Secret: Ladle 2 cups of the simmered soup (broth, sweet potatoes, and corn) into a blender, puree until silky smooth, and pour back into the pot! This creates a luxuriously thick, velvety chowder base naturally without needing tons of flour.

Lower heat to low. Stir in 1 cup heavy whipping cream and 1 tablespoon maple syrup. Simmer gently for 2 minutes to heat through without boiling.

Taste and adjust salt and cracked black pepper if needed. Ladle steaming chowder into bowls. Top with crispy fried shallots, sliced chives, and a dust of smoked paprika. Serve immediately with warm cornbread or crusty sourdough!