Sautee the chopped bacon with the onion, celery, and carrots over medium heat for about 6 minutes or until the onion is translucent. Add the garlic and cook for an additional minute. Remove any excess bacon fat.
To the bacon and veggies, add the chicken broth, bay leaf, thyme, minced chipotle, and potatoes. Simmer for about 10 minutes.
Make a slurry with the flour and water by adding water to the flour and whisking until there are no lumps.
Add the red bell pepper and corn and the flour slurry while stirring; bring back to a simmer.
Add the shrimp and cream to finish the soup. If your shrimp are cooked simply heat the soup through to a boil and season and serve. If the shrimp are uncooked, simmer them in the soup for a few minutes or until they are cooked. Season with salt and pepper and serve!