Cook the bacon in a large pot over medium-high heat for about 6 minutes until crispy, then transfer to a paper towel-lined plate and crumble once cooled. Leave 1 tablespoon of bacon fat in the pot. While the bacon cooks, finely dice the celery, mince the garlic cloves, and chop the green onions, keeping the white and green parts separate—I like to reserve the green parts for garnish so they stay bright and fresh.

Reduce heat to medium and add the butter to the bacon fat in the pot, allowing it to melt completely. Add the diced celery and white parts of the green onions, cooking for about 3 minutes until they soften and become fragrant. Stir in the minced garlic, salt, pepper, and smoked paprika, cooking for just 30 seconds to bloom the spices and prevent the garlic from burning.

Sprinkle the flour over the aromatic mixture and stir constantly for about 1 minute to cook out the raw flour taste and create a light roux. This prevents lumps in the final chowder. Gradually pour in the milk while stirring continuously to avoid lumps, then add both the corn and creamed corn along with the cayenne pepper. Bring the mixture to a boil over medium-high heat and let it bubble for about 5 minutes, stirring occasionally, until the chowder thickens nicely.

Once the chowder has thickened, add the shrimp to the pot and stir gently, cooking for about 3 minutes until the shrimp turn pink and are cooked through. Remove the pot from heat and stir in the thyme and half-and-half to add richness without curdling the dairy. I always finish off the heat for dairy additions to keep the texture silky and smooth.

Ladle the hot shrimp chowder into bowls and top each serving with crumbled bacon from Step 1, the reserved green onion parts, and a small drizzle of hot sauce to taste. Serve immediately while the chowder is steaming hot.