In a large pot over medium heat, add the chopped bacon and cook until crispy, about 5 minutes. Remove the bacon and leave the rendered fat in the pot.

Add the finely chopped onions, garlic, and celery to the bacon fat, sautéing for 4-5 minutes until the veggies are tender and fragrant.

Sprinkle in 1/4 cup of all-purpose flour over the sautéed vegetables, stirring constantly for about 2 minutes to create a roux.

Pour in 4 cups of seafood or chicken stock, stirring to combine while scraping the bottom of the pot to release any stuck bits.

Add diced Yukon Gold or red potatoes and bring the mixture to a gentle simmer, cooking for about 15-20 minutes until the potatoes are tender.

Once the potatoes are fork-tender, stir in 2 cups of corn and 1 cup of heavy cream. Return the chowder to a simmer for another 5 minutes.

Gently fold in the pre-cooked lobster tail meat and heat for an additional 2-3 minutes without overcooking.

Add fresh thyme, bay leaves, smoked paprika, and cayenne pepper, stirring well to incorporate. Adjust seasoning with salt and pepper.

Ladle the warm chowder into bowls and top each serving with crispy bacon bits and a sprinkle of fresh chives or parsley. Enjoy!