Shrimp & Corn Chowder

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4 ounces bacon, cut into thin slices

2 tablespoons olive oil (optional, if not using bacon fat)

2 cups chopped onion (from about 1 large onion)

1 cup medium diced red pepper (about 1 large pepper)

-- Kosher salt and ground black pepper, to taste

1/2 cup dry white wine

1 bay leaf

-- Leaves from 1 sprig fresh thyme

4 ears corn, kernels removed and divided, ears saved

1 quart chicken broth

4 tablespoons unsalted butter

5 tablespoons flour

3/4 pound shrimp (51/60 count left whole, or larger shrimp cut into medium chunks), peeled and deveined

1/3 cup cream

-- Chives, for garnish

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