Fry the bacon pieces in the stockpot and remove. Saute the vegetables in the rendered fat until softened. Add the diced potatoes and the chicken stock and cook for 20 minutes or so, until softened. Remove 1/2 to 2/3 of the vegetables to the food processor and puree until smooth. Return the puree to the pot, and add the 1/2 & 1/2 and both the frozen and canned corn. Cook on low, without boiling, for another 20 minutes or so. Add the shrimp and watch it until the shrimp is just done.