In a frying pan add the chopped bacon, celery and chopped shallot and cook until crispy.
Drain excess fat and remove from heat.
Add bacon mixture to a medium soup pot.
Add the chicken broth and chopped cauliflower and turn heat to medium for 5 minutes.
Stir, cover pot and turn heat to low.
Let soup simmer for 40 minutes.
Add the corn and cook for another 15 minutes.
Use an immersion blender to purée half of the soup.
Add cream and stir into soup.
Remove from heat and serve.