Bacon-Corn Chowder with Shrimp

Serve this hearty chowder either as a light first course for six, or as a hearty main course for four.
Preheat a large roasting pan over medium-high heat. Add the bacon to the skillet; cook for 4 minutes or until the bacon starts to brown. Remove 2 slices of bacon. Dry on paper towels. Add the onion and the next 3 ingredients (along with the minced garlic) to the skillet and saute for 2 minutes. Add the corn and cook for 2 minutes, stirring occasionally. Add the broth, bring to a boil and cook for 4 minutes.Put 2 cups of the corn mixture in a blender. Remove the center part of the blender lid (to release steam) and secure the lid to the blender. Cover the hole in the blender lid with a clean towel (to avoid splashing). Whisk until smooth. Return the mashed corn mixture to the pan. Add the prawns; cook for 2 minutes or until the prawns are tender. Stir in half, season with salt and pepper. Crumble the remaining bacon on top of the soup.