In a large pot, crisp up bacon. Remove from pot and drain all but 1-2 tbsp of the fat. To the pot, melt butter over medium heat and add onions to saute for 3-4 minutes or until translucent.
Add flour and mix, cooking another minute to cook out the raw flavor. Add in garlic and corn and saute for 2-3 minutes
Pour in vegetable stock, whisking to prevent and lumps of flour, and bring to a low boil, allowing it to thicken for about 5 minutes. Stir in thyme, oregano, pepper flakes, zest, onion and garlic powder, salt and pepper to taste, and add back in ⅔ of the bacon.
Once the liquid has thickened, add in cream and allow it to simmer for another 5 minutes or so. At this point, add in the raw shrimp and reduce the heat to low, allowing the shrimp to cook from the residual heat without overcooking.
Serve while hot, garnished with remaining bacon, fresh herbs and a crostini if desired.
