Step 1: Cook the Bacon Begin by cooking 6 strips of uncooked bacon in a large pot until crisp, which takes about 5-7 minutes. Drain most of the bacon grease, leaving about 2 tablespoons in the pot to keep that smoky flavor. This step adds a wonderful base to your chicken corn chowder, making it extra tasty.

Step 2: Sauté the Vegetables Melt 3 tablespoons of unsalted butter in the pot with the bacon grease. Add 1 medium yellow onion (diced, about 1 cup), 1 cup diced red pepper, and 1 tablespoon diced jalapeño (with seeds and ribs removed for milder heat). Cook until softened, around 5 minutes, then stir in 1½ tablespoons minced garlic and cook for 30 seconds until fragrant. This builds a solid flavor foundation for your creamy chicken soup.

Step 3: Add Flour and Seasonings Stir in ¼ cup all-purpose flour and toast for 30 seconds to thicken the chowder. Mix in 1 teaspoon table salt, ¾ teaspoon ground black pepper, ¾ teaspoon smoked paprika, and ½ teaspoon dry ground mustard for a burst of seasoning. Slowly whisk in 4 cups chicken broth, followed by 1 cup water or more broth, 1 cup whole milk, and 1 cup heavy cream.

Step 4: Incorporate Main Ingredients Add 1 pound diced Gold potatoes (in 1-inch cubes, no need to peel) and 1 pound boneless skinless chicken breast. Toss in 2½ cups sweet corn. Bring everything to a boil and cook until the potatoes are tender and the chicken is cooked through, about 25 minutes total. For tips on using fresh ingredients, the health benefits of corn page is a great resource.

Step 5: Finish and Blend Remove the chicken, shred or dice it, and return it to the pot. Puree half the soup with an immersion blender or mash it for a thicker texture, keeping the rest chunky. Reintroduce the bacon or serve it on the side to stay crispy. Adjust salt and pepper to taste, then serve warm with toppings like corn chips or cilantro.