Begin by peeling and cubing the sweet potatoes into half-inch pieces, setting them aside. Then, finely chop one onion and a red bell pepper, and mince three cloves of garlic.

In a large soup pot, heat over medium heat and add diced bacon. Cook until crispy, about 5-7 minutes. Remove the bacon with a slotted spoon and set aside, leaving the drippings in the pot.

Add the chopped onion, red bell pepper, and cubed sweet potatoes to the pot with the bacon drippings. Season with kosher salt, black pepper, and a teaspoon of paprika. Sauté for about 10 minutes, until softened.

Stir the chopped kale and minced garlic into the vegetable mixture, cooking for another 2-3 minutes until the kale is wilted. Sprinkle in flour, stirring constantly for about a minute.

Pour in the corn and your choice of stock, stirring well to combine. Bring to a gentle simmer, cover, and cook for about 10-12 minutes until the sweet potatoes are fork-tender.

Once cooked, use a potato masher to slightly break down some sweet potatoes. Stir in one cup of half & half and let it simmer for an additional 5 minutes.

Taste and adjust seasoning as needed. Ladle the chowder into bowls, garnishing with the crispy bacon and fresh cilantro. Serve warm.