Place the diced potatoes, chicken stock and ham seasoning in a medium stockpot and simmer on medium heat while preparing the vegetables.
In a heavy saucepan, heat 3 tablespoons of olive oil over medium-high heat. Saute the onion and bell pepper until they start to soften, about 5-7 minutes. Add the garlic, corn, roasted red pepper, ancho chili sauce, paprika, seasoned salt, cayenne pepper and ground thyme to the saucepan and cook another 5-10 minutes.
Pour the corn mixture into the stockpot with the potatoes and let simmer for 30 minutes, stirring occasionally.
Puree 1 and ½ cups of the chowder in a blender and then pour back into the stockpot and stir.
Sprinkle both sides of the shrimp with blackened seasoning. Heat a non stick pan with 1 tablespoon of olive oil over high heat and cook the shrimp for 1 to 2 minutes on each side, making sure they are fully cooked.
Spoon the chowder into a bowl, place the blackened shrimp on top and garnish with fresh thyme.