Corn and Bacon Chowder with Corn and Black Pepper Crackers

I needed a simple yet tasty soup to start off the evening's menu for the holiday season. I wanted something hearty and flavorful but not too heavy.
I absolutely love corn; whether on the cob or off, there is nothing like a good corn dish.
After the afore mentioned cocktail, and a few appetizers most of us were feeling pretty good so the following Corn and Bacon Chowder was the perfect next step down our festive path.

I served the Chowder with Corn and Black Pepper Crackers on the side. I cannot take credit for the cracker recipe because I did get it from the NY Times courtesy of my bro.
Here we have the Corn and Bacon Chowder:

(serves 7)
(I used cans of organic sweet corn, but if you have off the cob, by all means)
3 cans of corn
1/2 pound Yukon Gold Potatoes
1 med-large Shallot chopped
3 cloves Garlic chopped
3/4 pound thick cut Bacon
1 1/2 cups Heavy Cream
3 Bay Leaves
pinch of Saffron
3 Tblsp. Butter

Peel potatoes.
Fill pot with water and boil potatoes until soft.
Drain and set aside.
While potatoes are cooking, chop Bacon into pieces and fry until almost crispy. Drain and set aside.
Pour off Bacon fat leaving just a coating on pan. Add butter and shallots and sautee for a few minutes over low-medium heat.
Add garlic and do the same.
Remove and set aside.
Add drained corn and cook stirring often in pan, until fragrant.
Stir in shallot/garlic mix and bacon.
Pour everything including potatoes into blender and puree. If too thick, add just a bit of hot water. (Or use an immersion blender)
Pour back into pot and add saffron and bay leaves.
Simmer over low heat and add cream.
Simmer for another 20 minutes and serve.