4 ears of corn, kernels removed and cobs reserved
½ lb. shrimp, peeled and deveined with the shells reserved
4 thick slices bacon, chopped
1 onion, diced
2 stalks celery, diced
½ red bell pepper, diced
1 tbsp. garlic, minced
½ tsp. dried thyme
2 tsp. smoked paprika
¼ c. flour
1 ½ c. red potato, diced
½ c. cream
½ tsp. salt
½ tsp. pepper
Add the broth, corn cobs, and shrimp shells to a pot and bring to a boil. Reduce the heat and simmer, covered 20-30 minutes. Strain and reserve the liquid.
In a large pot over med-high heat, cook the bacon until its crispy. Remove the bacon and drain on a paper towel leaving the bacon fat in the pan.
Add the corn and let it sit unstirred until it starts to slightly char about 8 minutes. Stir and cook another 5 minutes or so. Reduce the heat to medium and add the onion, celery, and red bell pepper and cook 5 min. Add the garlic, thyme, paprika, salt and pepper and cook an additional minute.
Sprinkle on the flour and cook 1 minute. Add the reserved broth and potato, bring to a simmer and cook 10-15 minutes or until the potatoes are tender. Add the cream and shrimp and cook 2-4 minutes or until the shrimps are cooked. Stir in the reserved bacon and serve warm.