• 3 C chicken broth
• 1 large potato, diced
• 4 slices bacon
• 1 small onion, chopped
• 1 diced red bell pepper
• 1 can chopped green chilies
• 1 chipotle pepper, diced
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 1 can Evaporated milk
• 4 C frozen corn
• 1/4 cup (1/2 stick) butter
• 2 C Shrimp (optional)
• 1/4 cup all purpose flour
• 1 C diced tomatoes
• Minced fresh cilantro
• 1 C Spicy Cheese (optional), shredded
• Salt and White Pepper to taste

Directions
Bring broth to a boil. Add potatoes and cook 10 minutes. Set aside. Cook the bacon until the fat renders. Transfer the bacon to the broth and potatoes. To the bacon fat, add the onion, red bell pepper, green chilies, chipotle pepper, cumin and cayenne. Sauté until vegetables are tender, about 8 minutes. Add the vegetables (including the corn) to the broth. Melt the butter in the saucepan and sauté the shrimp until they turn opaque. Add the shrimp to the broth mixture. To the butter add the flour (to make a roux) and stir 1 minute. Add the roux, milk and tomatoes to the broth. Bring mixture to boil. Add the shrimp. If desired, puree 1/3 of the soup. Ladle soup into bowls. Garnish with cilantro and cheese if desired and serve. Serves 4.