In a large pot, heat the olive oil over medium heat. Add the diced vegan ham and sauté until it starts to brown. Remove the ham from the pot and set it aside.
In the same pot, add a bit more olive oil if needed. Add the diced onion and cook until it becomes translucent.
Add the minced garlic and sauté for another 1-2 minutes until fragrant.
Stir in the diced potatoes, carrot, celery, and red bell pepper. Cook for about 5 minutes, allowing the vegetables to soften.
Add the smoked paprika, dried thyme, and dried rosemary. Stir well to coat the vegetables in the spices.
Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to simmer, cover the pot, and let it cook until the potatoes are tender (about 15-20 minutes).
Once the potatoes are cooked, use an immersion blender to partially blend the soup, leaving some chunks for texture.
Add the corn kernels, almond milk, and the sautéed vegan ham back to the pot. Stir well and let the chowder simmer for an additional 5-10 minutes.
Season with salt and pepper to taste.
Serve the vegan smoked ham, potato, and corn chowder hot, garnished with fresh parsley if desired.
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