Cook sliced bacon in a large pot (or Dutch oven) over medium heat until crispy. About 8-10 minutes. Transfer bacon onto a bacon towel and set aside. Remove all but 2 tablespoons of bacon fat.
Add diced onions and sauté in the bacon fat. About 2 minutes. Stir in diced potatoes.
Pour in clam juice and bring to a boil. Reduce to medium heat and simmer for 10-15 minutes.
Add half and half, corn kernels, ½ of the cooked bacon, drained shrimp, and thyme. Simmer for an additional 10-15 minutes over medium-low heat. Season with salt and pepper. Serve and garnish with remaining bacon.