fresh flat-leaf parsleychopped, for serving (optional)
Add the bacon and olive oil to the multicooker, press Sear/Sauté, and adjust the timer to 30 minutes. Cook, stirring occasionally, until the bacon is crisp, 6 to 8 minutes. Transfer 2 tablespoons bacon to a paper towel–lined plate and set aside.
Add the onion, salt, and black pepper to the pot. Cover with the lid and cook, stirring occasionally, until tender, 8 to 10 minutes.
Sprinkle the flour over the onion-bacon mixture in the pot. Cook and stir, uncovered, for 1 minute, then stir in the wine and simmer for 1 minute. Press Cancel.
Add the potatoes, chicken broth, and thyme sprigs to the pot. Cover with the lid, press Stew, and adjust the temperature to 175°F and the timer to 20 minutes. Simmer for 13 minutes.
Stir in the shrimp, corn, and cream, and simmer until the shrimp are opaque throughout, 4 to 5 minutes. Press Cancel.
Spoon the chowder into bowls and top with the reserved bacon and parsley (if using).