Shrimp Corn Soup: Seaside Chowder, Ready in a Jiffy!

Ingredients

• 2 tablespoons (30 ml) unsalted butter
• 1 medium yellow onion, diced (approx. 1 cup / 150g)
• 2 cloves garlic, minced (approx. 2 teaspoons / 6g)
• 4 cups (950 ml) chicken broth (low sodium preferred)
• 2 cups (470 ml) milk (whole or 2% preferred)
• 1 pound (450g) peeled and deveined shrimp, medium size
• 2 cups (300g) frozen sweet corn kernels (or fresh corn kernels cut from 2 cobs)
• 1/2 cup (60g) all-purpose flour
• 1/4 cup (60 ml) heavy cream
• 1 teaspoon (5 ml) salt, or to taste
• 1/2 teaspoon (2.5 ml) black pepper, or to taste
• 1/4 teaspoon (1 ml) dried thyme (optional)
• Fresh parsley, chopped (for garnish)
• Crispy bacon bits (for garnish)