In a large saucepan, sauté the bacon over medium heat. Add onion, celery and red pepper and heat until onion becomes translucent.
Add flour and mix with a wooden spoon. Heat for 3 - 5 minutes over low heat. Stir occasionally and don’t let the mixture turn brown.
Add chicken broth and stir until all lumps are removed.
Combine chicken, drained corn, Cholula Original, Worcestershire sauce, thyme, white pepper and bay leaf.
Bring to a boil. Mix everything and simmer. Cook for approximately 30 minutes or until the chowder thickens.
Remove the bay leaf and add milk or cream to make the chowder your preferred consistency.