In a large pot over medium heat, fry the bacon pieces until crispy (about 8 to 10 minutes) Set aside. Drain grease except for 1 tablespoon. Add shrimp to the pot and cook until pink (about 3 to 4 minutes) Remove shrimp and sit aside. Add onions and garlic. Sauté for about 3 minutes. Add paprika, crushed red pepper, thyme, salt and pepper. Cook for 2 minutes. Add corn, chicken stock and half and half. Bring to a boil. Reduce heat 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. Add shrimp, bacon, and garnish with a sprig of fresh thyme. Serve with crackers.
