Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes. Stir in the garlic, celery, and red pepper, and cook for another 3-4 minutes until just softened.
Season with salt and pepper, and add the smoked paprika, sundried tomatoes, thyme leaves, and corn. Pour in the vegetable stock and add the quartered baby potatoes.
Bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until the potatoes are tender. Remove about one-third of the soup and blend it until smooth using a food processor or stick blender.
Return the blended portion to the pot and stir to combine, giving the chowder a thick, creamy texture. Stir in the cream and let the soup simmer for another 5-10 minutes. Taste and adjust seasoning if needed.
Heat a frying pan and add a drizzle of olive oil. Add the pork and the chipotle spice mix and gently warm through. Ladle the soup into bowls, then top with spiced pulled pork. Garnish with chopped chives, an extra shake of chipotle spice and a drizzle of olive oil. Serve immediately with slices of crusty bread if using.
