Step 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.
Step 2
Cook and stir leeks and celery in bacon grease over medium heat until leeks soften about 5 minutes.
Step 3
Stir garlic into leek mixture until fragrant about 2 minutes more. Transfer mixture to a slow cooker.
Step 4
Place drained bacon potatoes chicken broth 2 cups water dried thyme paprika cayenne pepper salt and black pepper in the slow cooker.
Step 5
Tie sprigs of fresh thyme together with kitchen string and add to the slow cooker.
Step 6
Cook on High for 4 hours; add corn and cook for 1 more hour.
Step 7
Reduce heat to Low; stir in milk and cook uncovered until slightly thickened 30 to 40 minutes.
Step 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.
Step 9
Mix cornstarch and 1 tablespoon water in a bowl until combined.
Step 9
Stir cornstarch mixture into slow cooker and heat until the soup thickens about 3 minutes.