5 slices Hickory Smoked Wright Brand Bacon, cut into small pieces
1 pound medium shrimp, peeled and deveined
2 cups chopped yellow onion
1 tablespoon fresh minced garlic
1 teaspoon paprika
½ teaspoon dried thyme
Pinch crushed red pepper
2-1/2 cups frozen corn kernels
3 cups chicken stock
1 cup half and half
Salt and pepper, to taste
Fresh thyme sprigs for garnish, if desired
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 garlc. 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 (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!) and return to pot and stir well.