• 4 slices bacon, diced
  • 1½ pounds large shrimp, peeled and deveined
  • 3 cloves garlic, diced
  • 1 onion, diced
  • 2 teaspoons smoked paprika, or more, to taste
  • Kosher salt and freshly ground black pepper, to taste
  • 4 cups chicken stock
  • 3 cobs of corn, roasted with 3 T. butter, salt and pepper at 400 degrees until lightly golden. Cut kernels off cob.
  • (Or use 2 c. frozen corn)
  • ¼ cup heavy cream
  • Chives and scallions chopped for topping
  1. Heat a large stockpot over medium heat.
  2. Add bacon and cook until brown and crispy, about 6-8 minutes.
  3. Transfer to a paper towel-lined plate.
  4. Remove extra fat but reserve 1T. in pot.
  5. Add garlic and onion - stirring frequently about 3 mins.
  6. Add shrimp, paprika, salt and pepper, to taste
  7. Remove shrimp once they turn pink to a plate.
  8. Add chicken stock and corn.
  9. Bring up to a boil, then lower to a simmer and cook about 10 mins to thicken a bit.
  10. Add cream and puree a little with an immersion blender. I left a lot of corn chunks and onion!
  11. Serve with the shrimp.
  12. Decorate with the bacon, scallions and chives!
Recipe by Hugs and Cookies XOXO at