Hearty soups don't get much better than this creamy chicken corn chowder! It has all those delicious warm flavors you associate with winter soups and with some added heat from roasted green chiles and chipotle powder. No need for washing up afterward with this one-pot family-sized chowder!
Cook the bacon over medium-high heat until lightly browned in a large pot. Add the onion and cook until tender and the bacon fat has reduced - about 10 minutes.
A quick way to roast the green chiles is by holding them one by one over a hob flame and turning each side until it is entirely charred (blackened). Likewise a gas stove burner is another great option.
When adding the flour & milk mixture to the soup, make sure to keep occasionally stirring while simmering so that the flour doesn't turn into tiny lumps.
For a thicker corn chowder whisk a tablespoon of cornstarch into the milk, then add to the soup.