Shrimp and Roasted Corn Chowder

Name: Shrimp and Roasted Corn Chowder
Ingredients: 4 ears corn, kernels cut from the cobs, cobs reserved; 1/2 pound shrimp peeled and deveined, shells reserved; 4 cups chicken broth (or shrimp stock); 4 slices smoked bacon, cut into one inch pieces; 1 onion, diced; 2 stalks celery, diced; 1/2 red bell pepper, diced; 2 cloves garlic, chopped; 1 teaspoon thyme, chopped; 2 teaspoons smoked paprika; 1/4 cup flour (or rice flour for gluten-free); 1 large stewing potato (such as a red potato or white potato), cut into bite sized pieces; 1/2 cup heavy cream (or milk); 1 tablespoon fish sauce (optional); cayenne, salt and pepper to taste