Season the shrimp with smoked paprika and salt, set aside. In a large pot over medium heat, render the fat from the chopped bacon until crispy; remove and drain the fat reserving 2 tablespoons. Sear the shrimp on both sides in the reserved fat; about 2 minutes per side.

Melt the butter in the pot then add the garlic, onion, and corn. Season with old bay and pepper; sauté until the garlic and onions are softened. Next, pour in the stock and fish sauce followed by the potatoes. Bring the pot to a boil, cover with the lid, and drop the heat to a low simmer for 22-25 minutes.

Puree 1/2 of the soup using in a blender. Return the puree back to the soup and add the milk. Season to taste with salt and pepper. Turn the heat to medium and add the shrimp to the chowder to warm through. Serve the chowder with the chopped bacon and fresh parsley.