Corn and Shrimp Chowder with Crispy Bacon

Heat olive oil in a large saucepan over medium heat. Add onion and bell pepper; cook and stir until onion is tender, about 5 minutes. 

Stir in corn, potato and broth; bring to a boil.  Simmer, covered, about 20 minutes or until potato is tender, stirring occasionally. 

In a small bowl, combine half-and-half, flour, thyme, salt and pepper flakes; stir into corn mixture. Cook and stir until thickened and bubbly, about 3 minutes. 

Add shrimp and continue to cook about 3 minutes or until shrimp turn pink. 

Sprinkle each serving with crumbled bacon.