In a large Dutch oven, cook bacon until cooked through and crispy on medium heat. Drain on a paper towel. Crumble and set aside.
Drain any excess fat from the Dutch oven, leaving about 2 tablespoons. Add shrimp and cook about 2-3 per side or until cooked through, and season with salt and pepper to taste. Transfer to a plate and set aside.
On the same Dutch oven, heat 1 tablespoon butter to medium heat. Add celery, carrot, onions and cook until softened, stirring often, about 8 minutes. Add garlic, thyme, oregano, and paprika. Stir and cook until fragrant, about 1-2 minutes.
Add the all-purpose flour and stir to coat the vegetables, and cook about 30 seconds. Add the milk. Bring to a light boil and then reduce to a simmer, stirring until thickened.
Stir in the chicken stock, potatoes, and corn. Bring to a boil and then simmer for about 15-20 minutes or until potatoes are tender. If the soup is too thick, add more broth until desired consistency. Season with more salt and pepper if needed.
Serve with shrimp, bacon, and parsley. Sprinkle some paprika if you prefer.