Corn and Shrimp Chowder

I made this delicious soup tonight.
4 slices of bacon, cut into 1/2 inch pieces
1 meduim onion, chopped
1 medium stalk of celery ( I left out)
6 small red potatoes, cut into 1/2 pieces
2 c frozen corn
1/4 tsp. dried thyme leaves
4 c chicken broth
1/4 c. Gold Medal Wondra, quick mixing flour (or flour with still work)
2 c half and half
12 oz uncooked medium shrimp, peeled, deveinded and tail shell removed (do not thaw, I cut mine in half or thirds even, I like a bite a shrimp with every spoonful)
1/2 tsp salt
1/4 tsp pepper

1. Fry bacon over medium high heat 5-6 minutes or until crispy, add onion, celery, potatoes, frozen corn and thyme.  Cook 5-6 minutes until onion is tender
2. Beat in broth and flour.  Heat to boiling reduce heat and turn to medium; cook about 15 minutes, until potaotes are tender and soup is slightly thickened (add more flour if not)
3. Stir in half and half, shrimp, salt and pepper; cover and cook 5-6 minutes or until shrimp is pink.

Serve with warm french bread.