Begin by peeling the sweet potatoes and cutting them into half-inch cubes for easy cooking. Next, chop the onion and red bell pepper into small pieces, ensuring they will evenly distribute their flavor throughout the chowder.

In a large soup pot, over medium heat, add the chopped bacon and cook it for about 7-9 minutes until crispy and golden brown. Stir occasionally to prevent burning, and once cooked, remove the bacon with a slotted spoon, letting it drain on paper towels.

Utilizing the bacon drippings, add the chopped onion, red bell pepper, and sweet potato cubes to the pot. Season them with kosher salt, black pepper, and paprika, stirring occasionally for about 10 minutes.

Once your vegetables are tender, stir in the chopped kale and minced garlic, cooking for an additional 2-3 minutes until fragrant. Next, sprinkle in the flour, stirring to coat the vegetables.

Pour in the sweet corn and chicken stock, stirring to combine all the ingredients. Cover the pot and reduce the heat to maintain a gentle simmer for about 10-12 minutes.

Using a potato masher, gently mash some of the sweet potato cubes to achieve a chunky texture while still leaving some whole. Add the half and half to the pot, stirring continuously until fully incorporated.

Finally, taste your chowder and adjust the seasoning if necessary. Serve the chowder hot, garnished with crispy bacon pieces and fresh cilantro.