In a cast iron soup pot, add in butter on medium high heat. Chop bacon and add into the pot to render the fat. Once rendered, scoop the bacon out and set aside.
Add in you shrimp to the bacon fat and cook for 2-3 minutes or until pink. Remove from pot and set aside.
Add in a splash of sherry to the pan to scrap up bits from the bottom, or just a splash of chicken stock. Then add in your onions, celery, and garlic to soften (3-4 minutes) season with salt and pepper
Lower your heat to medium low. Add in your bags of frozen potatoes and corn, along with the rest of the chicken stock. Add in your fresh thyme and bay leaves and cover to cook for 30 minutes. Season with salt and pepper
At the very end, add back in your shrimp to finish cooking and add in a splash of half and half and the paprika. The starch from the potatoes should have thickened the soup enough where you don’t need to add any flour. Top with crispy bacon pieces and enjoy! 🙂
