Place the diced bacon in a large Dutch oven or soup pot over medium heat. Cook for 5 to 6 minutes, stirring now and then, until the bacon is crisp and the fat has rendered. Then use a slotted spoon to transfer the bacon to a paper-towel-lined plate. Leave the rendered fat in the pot.

Add the butter to the bacon fat in the pot. Then add the onion, celery, and carrot. Cook for 5 to 6 minutes, stirring occasionally, until the vegetables soften. After that, stir in the garlic and cook for 30 seconds until fragrant.

Sprinkle the flour over the vegetables and stir well so everything is coated. Cook for 1 to 2 minutes to remove the raw flour taste. Next, slowly whisk in the chicken broth, a little at a time at first, until the mixture is smooth and lump-free.

Stir in the diced potatoes and corn. Bring the chowder to a boil, then reduce the heat and let it simmer for 15 to 18 minutes. Stir now and then, and cook until the potatoes are fork-tender.

Stir in the milk, heavy cream, and cooked turkey. Then simmer gently for about 5 minutes, just until everything is heated through. Do not let it boil hard at this stage. Finally, add the salt, black pepper, and smoked paprika. Taste and adjust the seasoning if needed.

Ladle the chowder into bowls. Top each bowl with the reserved crispy bacon and chopped chives. Serve hot with crusty bread for a complete and comforting meal.