2green onionsthinly sliced (reserve some sliced tops for garnish)
1cupvegetable stock or chicken stock
2 1/2 cupscorn
1lbraw shrimppeeled and deveined
1teaspoon fresh thyme
salt and pepper, to taste
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.
*if the veggies are not tender but are looking like they are beginning to brown, add a little stock (chicken or veggie) or water to the pot and let them simmer until they are soft.