Step 1

Add bacon pieces to a large soup pot over medium heat. Cook for 3-5 minutes.

Step 2

Add the diced onion and celery and stir, cooking 3 to 4 more minutes.

Step 3

Add butter and stir until melted. Add corn. Stir and cook for one minute.

Step 4

Add chopped potato, green chilies and chipotle chilies.

Step 5

Slowly pour in chicken broth and half & half. Add salt and stir. Bring to a low boil. Reduce heat to low.

Step 6

Ladle some of the soup broth into a bowl and stir 3 tablespoons of cornmeal into it, stirring until smooth. Pour into the soup pot. Cover and cook for 15 minutes over low heat.

Step 7

If chowder needs more thickening, add another tablespoon of cornmeal mixed with a little broth.

Step 8

Serve in a yummy homemade bread bowl!