In a large dutch oven or stock pot over medium low heat, cook the bacon until crispy and the fat has rendered. Remove to a plate lined with paper towel, and set aside.

Add butter to the pot and turn the heat up to medium. Cook the shrimp, until they start to curl and turn opaque and firm up, turning once; about 2-3 minutes. Remove from heat and set aside. Roughly chop ¾ of the shrimp if desired, leaving some whole for garnish if desired.

Add the onion and celery and cook for 2-3 minutes until softened and translucent. Add the garlic and cook for 30 seconds more. Add in the flour to make a roux and cook for 1 minute. Whisk in the broth and bring to a boil. Add the thyme, paprika, salt, pepper and potatoes. Simmer for 10 - 12 minutes, or until the potatoes are soft and tender.

Add the corn, cream, and the chopped shrimp and bring back to a simmer, do not boil.

Serve, topping each bowl with bacon, whole shrimp and green onion.