1. In a large pot, melt the butter over medium heat. Add the chopped onion and garlic, and cook until the onion is translucent, about 5 minutes.
2. Stir in the flour to create a roux, cooking for another minute or two until the mixture is golden and bubbling.
3. Gradually whisk in the broth, ensuring no lumps form. Add the diced potatoes and bring the mixture to a boil.
4. Reduce the heat and let it simmer until the potatoes are tender, about 15-20 minutes.
5. Stir in the corn kernels and cook for an additional 5 minutes, allowing the flavors to meld.
6. Pour in the milk or cream, and season with salt, pepper, and smoked paprika if using. Let the chowder simmer for a few more minutes, but do not bring it to a boil.
7. Taste and adjust the seasoning as needed. If the chowder is too thick, add a little more broth or milk until the desired consistency is reached.
8. Serve hot, garnished with chopped fresh parsley if desired.
