Smoky Corn and Shrimp Chowder

Name: Smoky Corn and Shrimp Chowder
Ingredients: 6 strips of bacon cut into 1” strips (nitrate free if possible); 18 pieces of extra large wild caught shrimp, peeled and deveined (3 per serving); 4 cups of corn (fresh cut from cob or frozen); 2 TBSP butter; 1 yellow onion, diced; 2 celery stalks, diced; 2 garlic cloves minced; 3 – 4 tsp smoked paprika (to be used in 3 stages); 4 cups of chicken broth (I use homemade or Swanson’s Organic); ¼ cup Italian parsley, chopped; 6 large basil leaves julienned (stacked, rolled and cut into thin strips cross wise); 3 fresh thyme sprigs, stems removed and discarded; 1 dried bay leaf; 1 green onion thinly sliced for garnish; ½ to ¾ cup of heavy cream; Kosher or sea salt and fresh ground black pepper to taste