In a large pot or Dutch oven, over medium heat, fry the bacon pieces until crispy.
Transfer to a plate lined with paper towels.
Drain off fat from pot, leaving 1 tablespoon.
Add shrimp to the pot and cook until pink, about 3 – 4 minutes, stirring frequently.
Remove shrimp with a slotted spoon and add to the plate with the bacon; leave juices in pot.
Add onions and garlic.
Sauté for about 3 minutes, or until onions are soft and translucent.
Add paprika, crushed red pepper, thyme, salt and pepper; cook, stirring frequently for 2 minutes.
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.
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 and return to pot and stir well.
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.
Serve with shrimp and sprinkle with bacon pieces.
Garnish with fresh thyme sprigs, if desired.
