In a large dutch oven or soup pot, cook the bacon over medium heat until crispy. Remove from the pot, using a slotted spoon and place on a plate lined with paper towel. Set aside. Leave fat from bacon in the pot.

Add the shrimp to the pot and cook on both sides until pink, about 4 minutes. Remove shrimp and set aside. Chop into bite sized pieces if desired.

To the dutch oven, add 1 tablespoon of butter. Add the green onions and celery and cook, stirring frequently until they are tender.* Season with paprika, salt and pepper.

Sprinkle flour over the vegetables and stir for 1 minute. Add the milk and stock to the pot, stirring it in. Add the corn, fresh thyme, and cooked shrimp into the pot, stirring until it thickens. Taste and adjust seasoning if needed.

Before serving, sprinkle with the bacon and reserved green onion.