Duck and Potato Chowder

In a large Dutch oven, cook bacon over medium heat until browned and crispy. Remove bacon, and set aside. Reserve ¼ cup bacon drippings in pan. Add butter, heating until butter is melted. Add onion, celery, carrot, salt, black pepper, garlic powder, and red pepper. Cook for 10 to 12 minutes, stirring occasionally. Add flour; cook for 2 minutes, stirring constantly. Gradually add chicken broth, stirring until well combined; bring to a boil. Add red potatoes and sweet potatoes; cook for 15 minutes or until potatoes are tender. Reduce heat to medium-low. Add duck and half-and-half; simmer for 10 minutes or until slightly thickened. Stir in thyme. Garnish with reserved bacon, if desired.