Step 1

In a large pot or Dutch oven over medium heat, fry the bacon pieces until crispy (about 8 to 10 minutes), stirring frequently. Transfer to a plate lined with paper towels. Drain off fat from pot, leaving 1 tablespoon.

Step 2

Add shrimp to the pot and cook until pink (about 3 to 4 minutes), stirring frequently. Remove shrimp with a slotted spoon and add to the plate with the bacon. Leave juices in pot.

Step 3

Add onions and garlic. Sauté for about 3 minutes, or until onions are soft and translucent.

Step 4

Add paprika, crushed red pepper, thyme, salt and pepper. Cook, stirring frequently for 2 minutes.

Step 5

Add corn, chicken stock and half and half. Stir to combine. Bring to a boil. Reduce heat to medium-low and simmer for 15 minutes.

Step 6

Using an immersion blender, blend about half of the soup until creamy. If you don’t have an immersion blender, blend 2 cups of soup in a blender and pulse until creamy (exercise caution while blending hot liquids – blend small amounts at a time and hold down the top of blender pitcher while blending because there is a risk of the top blowing off and hot liquids to blow out!) and return to pot and stir well.

Step 7

Serve with shrimp and sprinkle with bacon pieces.

Step 8

Garnish with fresh thyme sprigs, if desired.