*Chipotle Peppers in Adobo Saucecan be found at your local grocery store in the Mexican food aisle. Spoon out one or two of the whole chilies (less for milder heat) dice them and add to the soup.Potato: russet or yukon gold will work. I even use canned diced potatoes or diced frozen potatoes when I'm in a hurry. Chicken Corn Chowder: Add shredded chicken, or swap it out for the bacon.Cornstarch: I love the texture the cornmeal provides, but to thicken chowder with cornstarch, make a cornstarch slurry by whisking together 2 teaspoons of cornstarch with 1 tablespoon of water and stir the slurry into the soup. Cook for a few minutes to allow it to thicken.Slow Cooker: Follow directions as listed, but before adding the half and half, place in slow cooker on low for up to 6 hours. Add half and half and thicken right before serving.Make Ahead Instructions: Corn chowder tastes great up to one week later, so it's a great soup to make ahead of time!Freezing Instructions: Freeze for up to 3 months. For best results, I recommend waiting to add the potatoes and half and half until after thawing and heating the frozen soup.