Step 1

In a large heavy pot or stock pot over medium heat, melt the butter. Add bacon and cook until bacon begins to brown.

Step 2

Add celery, onion, red pepper, mushrooms, carrots, and garlic. Cook, stirring occasionally, until onion is transparent and completely softened. Sprinkle with chipotle powder and stir to coat evenly. Blend in flour and cook until it starts to bubble.

Step 3

Gradually add the broth, stirring constantly. Turn up the heat a bit and bring the soup to a low boil. Lightly boil for 1 minute.

Step 4

Reduce heat slightly and add the corn, sweet potato, half and half, soy sauce, parsley, and thyme. Cook for about 10 minutes, or until sweet potato is tender. Add turkey and simmer for 20 minutes or until thoroughly warmed. Test flavor and add salt and pepper to taste. Serve with crackers or warm, crusty bread.