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1
Cook and stir bacon in a skillet over medium heat until evenly browned, about 10 minutes. Drain bacon on a paper towel-lined plate, reserving about 1 tablespoon bacon grease in the skillet.
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2
Cook and stir leeks and celery in bacon grease over medium heat until leeks soften, about 5 minutes.
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3
Stir garlic into leek mixture until fragrant, about 2 minutes more. Transfer mixture to a slow cooker.
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4
Place drained bacon, potatoes, chicken broth, 2 cups water, dried thyme, paprika, cayenne pepper, salt, and black pepper in the slow cooker.
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5
Tie sprigs of fresh thyme together with kitchen string and add to the slow cooker.
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6
Cook on High for 4 hours; add corn and cook for 1 more hour.
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7
Reduce heat to Low; stir in milk and cook uncovered until slightly thickened, 30 to 40 minutes.
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8
Meanwhile, bring a pot of water a boil. Cook tiger shrimp in boiling water until they are bright pink and no longer translucent in the center, about 3 minutes. Drain. Allow shrimp to cool slightly before peeling.
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9
Mix cornstarch and 1 tablespoon water in a bowl until combined.
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10
Stir cornstarch mixture into slow cooker and heat until the soup thickens, about 3 minutes.
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11
Stir peeled shrimp and parsley into soup. Remove fresh thyme sprigs and season soup with salt and black pepper before serving.
