In a large pot, sauté the chopped bacon with the onion, celery, and carrots over medium heat for about 6 minutes, until the onion is translucent. Add the garlic and cook for an additional minute. Drain off excess bacon fat.
Add the chicken broth, bay leaf, thyme, minced chipotle, and diced potatoes. Let it simmer for about 10 minutes, until the potatoes are tender.
Make a slurry by whisking the flour and water together until smooth. Stir in the red bell pepper, corn, and the slurry. Bring the soup back to a simmer.
Add the shrimp and heavy cream. If your shrimp are already cooked, simply heat the soup through. If they’re raw, simmer for a few minutes until the shrimp are fully cooked. Season with salt and pepper to taste, then serve.
Notes
Chef Jenn’s Tips:
Use low-sodium or homemade chicken broth to control the salt in this dish.
Frozen corn works just fine here for convenience.
If you like your chowder spicier, add more chipotle or adobo sauce to taste.
Look for bacon ends for an economical option, or ask your butcher.
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.