1. Cook bacon until crispy, set aside.
2. Cook onion and garlic in same skillet over medium heat about 3
min.
3. Add paprika, pepper, zaatar and salt. Cook for 2 min.
4. Bring stock to a boil, add corn, contents of skillet and cream and
bring to a boil and simmer 15 min.
5. Blend about half the soup in a blender until creamy and return to
pot and reheat.
6. Add shrimp and bacon and serve.