6 oz sliced bacon, cut into 1/2-inch pieces
1 large onion, chopped
2 cloves garlic, chopped
2 medium Yukon Gold potatoes, peeled and diced
1/2 tsp smoked paprika (sweet or hot)
1/4 tsp cayenne pepper
10 oz frozen corn
8 oz clam broth
2 cups chicken broth (homemade or low-sodium store-bought)
1/2 cup half-and-half
1/2 cup skim (nonfat) milk
8 oz medium (26-30 size) shrimp, peeled and deveined (defrosted if frozen)
Kosher salt and fresh black pepper, to taste
2 Tbsp chopped flat-leaf parsley
In a Dutch oven or large sauce pan, cook the bacon over low heat until it's crisp, but not burned. Transfer to a paper-towel lined plate. Pour off all but 2 teaspoons of the bacon drippings.
Add the onion to the pot and cook, stirring frequently, until soft but not yet brown.
Add the garlic, paprika and cayenne, and cook for 2 minutes. Stir in the potato, and mix well to coat the potatoes with the seasoning. Stir in the corn, clam broth, chicken broth, half-and-half and milk. Raise heat to medium and cook, stirring occasionally, for 15 minutes, until the potatoes are tender when pierced with a knife.
Reduce heat to low, and add the shrimp. Cook for 3-4 minutes, until the shrimp are pink and curled. Stir in the parsley and the reserved bacon. Taste the soup, and adjust seasoning with salt and pepper, if needed.