In a stockpot over medium heat, cook bacon, once browned, remove and drain fat.

Heat over stockpot on low heat and melt butter. Add onion powder, garlic powder, ground pepper, 1 teaspoon salt and smoked paprika. Add flour to stockpot and stir to create a paste. Paste should stick together and be clumpy.

Gradually add broth and whisk with paste clumps. Add cubed potatoes to stockpot.

In a blender, combine 2 cups water and 2 cups of corn. Once blended, add mixture to stockpot. Turn heat up to medium-high and bring mix to a boil and cook until the potatoes are cooked (10-15 minutes).

Add in remaining 4 cups of corn, kielbasa, and cooked bacon (reserve some bacon for topping if desired). Turn heat down to low and add half and half. Add remaining 1 teaspoon salt and 1 TB sugar.

Garnish with chopped parsley and remaining bacon.