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1
Heat a medium-sized pot over medium heat. Add the bacon and cook until crispy. Remove bacon from the pan and set aside on a paper towel to drain. Drain all but 1Tbs. bacon fat, if you have that much in the pot.
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2
Raise the heat to medium-high. Add the shrimp to the pot and sear on one side for 2 minutes. Flip and sear 30 more seconds. Remove shrimp from pot and set aside.
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3
If you need to add a little oil (or bacon fat) to the pot, do so. Add the onions to the pot and saute 5 minutes. Add the garlic, paprika, crushed red pepper and a pinch of salt and pepper. Saute another minute.
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4
Add the fresh corn to the pot and toss to combine. Heck, saute another minute.
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5
Add the stock and half & half to the pot. Stir to combine. Keep on a low simmer for 15 minutes. Taste it. Need a little salt and pepper? Add a pinch or two.
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6
If you have an immersion blender, place it in the pot and pulse it a few times until about half of the soup becomes creamy, still leaving whole kernels as well. If you don't have an immersion blender, ladle about a cup and a half of the soup into a blender and pulse until creamy. Pour back into the pot and stir to combine.
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7
Serve chowder with the shrimp and reserved bacon crumbles. Garnish with slivered basil if desired.
