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Remove kernels from cobs. Place half of the kernels (or 4 cups) and all of the cobs (if available) into a large pot and cover with water. Bring to simmer over moderate heat. Turn heat to low and simmer for 60 minutes. Strain liquid into a bowl and season with salt and pepper reserving liquid only.
Reserve 1/2 cup corn kernels and place the rest in a small pot with the heavy cream. Place cream over low heat and cook until corn is very tender. Add the strained corn broth liquid and puree cream and corn liquid together in batches if necessary.
Place bacon in a medium-size pot over moderate heat and render fat. Once the fat is rendered and bacon is slightly crispy, strain fat from the pot and add olive oil. Add onion and potato and cook in oil over lower heat until tender, stirring often. Do not let the onions or potatoes brown. Add corn stock mixture and bring to a simmer. Add reserved 1/2 cup of corn kernels and shrimp and cook until shrimp are just done. Garnish with chopped chives.
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