Cook the diced bacon in a large pan. When the bacon is crispy, remove it from the pan, leaving the drippings in the pan.
Melt the butter in the pan with the bacon drippings and add the onion. Cook till translucent, about5 minutes. Then add the garlic and cook for an additional minute
Add the broth, corn, and potatoes. Bring to a boil and cook till the potatoes are fork-tender, about15 to 20 minutes
Add the shrimp to the pan and cook till the shrimp is pink. Add the bacon back into the pan.
Turn the pan down to medium-low and add the cream, salt, and pepper. When the soup is hot, remove and serve immediately
Top each bowl with a sprinkle of parsley and red pepper flakes
Store leftovers in an airtight container in the refrigerator for up to 5 days.