6 strips uncooked bacon, cut into pieces

3 tablespoons (42 g) unsalted butter

1 medium yellow onion (140 g), diced (~1 cup)

1 red bell pepper (140 g), diced (~1 cup)

1 tablespoon diced jalapeño, seeds and ribs removed

1 ½ tablespoons minced garlic

¼ cup (30 g) all-purpose flour

1 teaspoon table salt, plus more to taste

¾ teaspoon ground black pepper

¾ teaspoon smoked paprika

½ teaspoon dry ground mustard

4 cups (946 ml) chicken broth

1 cup (236 ml) water (or additional chicken broth)

1 cup (236 ml) whole milk

1 cup (236 ml) heavy cream

1 lb (453 g) gold potatoes, diced into 1” cubes

1 lb (453 g) boneless skinless chicken breast or thighs, raw

2 ½ cups (275 g) sweet corn (fresh, frozen, or canned)

Optional toppings: green onions, shredded cheddar, corn chips, extra jalapeño, cilantro

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Cook the Bacon: In a large pot or Dutch oven, cook bacon over medium heat until crisp. Remove to a paper towel-lined plate and set aside. Reserve about 2 tablespoons of bacon grease.
Sauté Vegetables: Add butter to the pot with reserved bacon grease. Melt butter, then add onions, red peppers, and jalapeños. Cook until softened (about 5 minutes), stirring occasionally.
Add Garlic & Flour: Stir in garlic and cook for 30 seconds. Sprinkle flour over vegetables, stirring until absorbed. Cook 30 seconds more.
Season & Add Broth: Mix in salt, black pepper, smoked paprika, and dry mustard. Slowly whisk in chicken broth until smooth.
Add Liquids & Main Ingredients: Pour in water (or extra broth), milk, and cream. Add potatoes, chicken, and corn. Bring to a boil, then simmer until potatoes are tender and chicken is cooked.
Shred Chicken & Blend Soup: Remove chicken, shred or dice, and set aside. Use an immersion blender to puree half of the soup. Return chicken to the pot.
Taste & Serve: Adjust seasoning as needed. Top with reserved bacon or optional toppings and serve warm.

Bacon: Adds depth and smoky flavor. Omit only if necessary, substituting 5 tablespoons butter instead of 3.
Potatoes: Gold potatoes are easiest; peel russets if using.
Chicken: Precooked or leftover chicken works fine—add after blending and warm through.
Blender: Immersion blender preferred. Regular blender works in batches. Potato masher gives a rustic texture.
Storage: Refrigerate in an airtight container for up to 5 days. Cream-based soups may separate if frozen.