Heat a large Dutch oven over medium-high heat. Add bacon to pan; sauté 4 minutes or until bacon begins to brown. Remove 2 slices. Drain on paper towels.

Add onion and next 3 ingredients (through minced garlic) to bacon in pan, and sauté 2 minutes; add corn, and cook 2 minutes, stirring occasionally. Add broth; bring to a boil, and cook 4 minutes.

Place 2 cups corn mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure lid on blender, Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Return puréed corn mixture to pan. Stir in shrimp; cook 2 minutes or until shrimp are done. Stir in half-and-half, pepper, and salt. Crumble reserved bacon over soup.