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Peel, rinse, and cube potatoes into bite size pieces. Add potatoes, drained whole kernel corn, salt, pepper, and thyme to slow cooker.
In a large skillet over medium heat, fry bacon until crisp. Drain and chop into desired size. Reserve a 1/4 cup of bacon for topping, transfer remaining bacon to slow cooker.
Add diced onion to the skillet, cook in bacon grease over medium-low heat until nearly translucent or roughly 5 minutes. Transfer onion to slow cooker. Top off with chicken stock. Gently stir, cover and cook on high for 4 hours or until potatoes are tender.
Combine heavy cream and flour, whisking until smooth, pour into slow cooker along with drained shrimp. Cover and cook for an additional 30 minutes.
Serve with reserved bacon.
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