Cook the bacon in a high-sided sauté pan until crisp, then remove and allow the bacon to dry on paper towels.
Using the bacon fat in the pan, cook the onion, celery, and garlic until the onion is soft and translucent.
Pour in the chicken broth and add the potatoes, then bring the soup to a boil. Once boiling, lower the heat and cover the soup. Allow the soup to simmer for approximately 10 minutes, or until the potatoes are nearly cooked through.
Add the chipotle pepper, bell pepper, corn, and whipping cream. Continue cooking the soup, uncovered, stirring occasionally until all ingredients are cooked through (approximately 5 to 10 minutes).
Taste the soup, and add salt and/or black pepper to taste.
Crumble the bacon, then add it to the soup. Stir to combine.
Dice the scallions. Plate the chipotle corn chowder, then sprinkle each bowl with the scallions. Serve immediately.
Want a thinner corn chowder? Add a little milk to thin it out.Want it spicier? Add additional chipotle pepper, or if you rather not increase the smokiness, add a pinch or two of cayenne pepper powder.