Chop the bacon into small pieces and sautee the bacon with the diced onion, celery, and carrots over medium-high heat for 6-8 minutes or until the onion is soft and translucent. Add the garlic and cook for an additional minute.
Add the chicken broth, chipotle, bay leaf and thyme. Cover the pot and bring to a simmer. Let simmer for about 15 minutes.
Add the red bell pepper and bring back to a simmer.
Add the shrimp and cream. If the shrimp are pre-cooked, just heat the soup to a boil, then season with salt and pepper and serve. Simmer the soup for an additional 2-3 minutes if the shrimp is uncooked.