This chowder is a chunky blend of corn, potatoes, vegetables and kielbasa, inspired by Mark Bittman's version.
Place corn cobs in a large pot and cover with 6 cups of water. Bring to a boil over high heat and reduce heat to medium low. Cover pot and simmer for 10-15 minutes. Remove from heat. Remove the corn cobs and discard.
While the corn is simmering, in a large dutch oven, heat oil over medium high heat. Add sausage and cook until browned and fragrant. Add celery, onion, potatoes and thyme bundle. Cook for about 5 minutes until onion and celery soften a bit.
Sprinkle the flour over the vegetables and sausage and stir until the flour becomes pasty. Cook for about 1 minute, then add about 1 cup of the hot corn broth to the vegetable mixture and stir, scraping up any browned bits from the bottom of the pan. Continue to add the broth in 1 cup increments, stirring after each addition. Stir in the salt, pepper and reserved corn kernels.
Bring the soup to a boil, then reduce heat to a low simmer. Simmer for 10-15 minutes or until the potatoes are tender. Stir in the cream and paprika. Serve.