In a large pot, cook bacon over medium-high heat for 4-8 minutes until crisp. Transfer to a towel-lined plate and set aside. Drain excess fat, reserving 1 tablespoon.

Add shrimp to the pot, and sauté until pink, about 2-3 minutes; set aside.

Add chopped onion to pot and sauté for 3 minutes.

Add garlic to pot and cook over medium heat for 3-4 minutes until garlic is fragrant.

Add carrots, celery, corn, potatoes, smoked paprika, salt, pepper, and chicken broth. Stir to combine.

Tie thyme sprigs with kitchen twine and place in the pot, tying string to handle of pot.

Bring to a boil. Reduce heat to simmer until potatoes are cooked, about 10-15 minutes.

Stir in chopped roasted red pepper and chopped tilapia. Simmer 8 minutes, until fish is cooked through and opaque.

Remove thyme.

Stir in cream, simmer 2 minutes.

Add cooked bacon and shrimp, retaining ¼ for garnishing. Simmer for 2 minutes.

Ladle hot chowder into bowls.

Top with cooked shrimp and bacon.

Garnish with chopped parsley, thyme, or chives.