In a large skillet, cook the bacon over medium-high heat until crispy, approximately 10 minutes. Transfer the bacon to a paper towel-lined plate to drain. Reserve 2 slices for garnish and crumble the remaining 4 slices. Discard any excess grease.

Using the same skillet, sauté the onion, celery, garlic, and thyme over medium heat for about 5 minutes, or until the vegetables are softened and fragrant. Stir occasionally to prevent sticking.

Transfer the sautéed mixture to a large pot. Add the corn and chicken broth. Bring the mixture to a boil over medium-high heat, then reduce the heat and simmer for 5 minutes, allowing the flavors to meld.

Carefully ladle approximately 2 cups of the soup into a blender. Cover securely and puree until smooth. Return the pureed mixture to the pot, stirring to combine with the remaining soup.

Stir in the half-and-half, salt, and black pepper. Bring the soup to a gentle boil. Add the shrimp and cook for 3 to 4 minutes, or until the shrimp are pink and opaque.

Ladle the chowder into serving bowls. Garnish each portion with the reserved crumbled bacon. Serve immediately with your choice of side dish or bread.