Crab and Corn Chowder

Name: Crab and Corn Chowder
Ingredients: 3 ears sweet corn (kernels cut off from cobs (both kernels and cobs reserved)); 7 cups low sodium chicken broth (homemade or store-bought); 6 oz bacon (diced); 3 large shallots (diced); 2 celery stalks (diced); 1 small fennel bulb (cored and diced); Kosher salt and pepper (to taste); 1 Tbsp unsalted butter; 5 Tbsp all-purpose flour; 2 large (about 1lb Yukon gold potatoes, diced); 2 bay leaves; ½ cup heavy cream; 8 oz lump crab meat (gently picked through to make sure there are no shells); Hot sauce (celery leaves, fresh chives, and/or dill, for garnish if desired); 1 .17 oz pack roasted seaweed; 3 cups small diced baguette (about ½ a baguette); 1 tsp old bay; ½ tsp smoked paprika; Olive oil (to coat)