Prepare the Bacon: Place a large pot over medium heat and add the diced bacon. Cook until it becomes crispy and golden, approximately 5 to 7 minutes. Remove the bacon pieces with a slotted spoon and set them aside, leaving the bacon fat in the pot.

Sauté the Vegetables: In the same pot, add the chopped onions and cook in the bacon fat until softened, about 4-5 minutes. Stir in the minced garlic, smoked paprika, thyme, and crushed red pepper. Continue cooking for an additional 1 to 2 minutes, allowing the aroma to develop.

Add the Corn and Stock: Pour in the frozen corn kernels and chicken stock. Mix well and bring the blend to a gentle simmer. Allow it to cook for approximately 10 minutes, giving the flavors time to harmonize.

Cook the Shrimp: Add the shrimp to the pot and cook for 3-4 minutes until they turn pink and are fully cooked.

Finish the Chowder: Stir in the half-and-half and season with salt and black pepper to taste. Allow the chowder to simmer for an additional 5 minutes, until it thickens a bit.

Serve: Ladle the chowder into bowls, and top with the crispy bacon pieces. Garnish with fresh thyme sprigs, if desired. Serve hot and enjoy the rich, smoky flavors of this comforting chowder.