This Shrimp and Corn Chowder is quick to make and full of smoky chipotle flavor. It’s one of my all time favorite soups and tastes amazing.
Melt 2 Tablespoons of butter in a large Dutch oven or soup pot over medium heat.
Add the remaining Tablespoon of butter and stir until melted. Sprinkle the flour over the vegetables and bacon, and cook stirring for one minute.
Add in the chicken broth and heavy cream, chipotle chiles, green chiles, oregano, salt, pepper, and cumin.