Chipotle Shrimp Chowder

Add onion, carrots, celery, potatoes, and corn to a large skillet. Cover with water and cook until tender.

Meanwhile, melt butter in a large pot. Whisk in flour until smooth. Stir in half-and-half and whisk slowly over medium heat, until thick. Mix in chipotle peppers in adobo, chopping up the large peppers.

Drain the vegetables, reserving 1 cup of vegetable water. Add reserved water and vegetables to the large pot. Finally, add in shrimp. Cook for just a few minutes and serve.

Season with salt and pepper to taste. Garnish with cilantro and serve with chips.