In a large stock pot over medium-high heat, add oil, onions and garlic. Cook for 4 minutes. Add potatoes, broth, thyme, paprika, salt, and black pepper. Reduce heat to medium. Cover and cook for 30 minutes.
Remove from heat and add cream cheese block to pot. Use immersion blender to blitz until smooth. Return to heat.
Add cream corn, corn, ham steak and shrimp. Cover and cook another 20 minutes. Add half of scallions to pot, stir to combine.
Serve in a shallow bowl with sprinkle of remaining scallions.