⁣⁣• 6 strips uncooked bacon cut into pieces ⁣⁣• 3 Tablespoons unsalted butter (42g) ⁣⁣• 1 medium yellow onion diced (140g) ⁣⁣• 1 red pepper diced (about 1 cup/140g) ⁣⁣• 1 Tablespoon diced jalapeno ⁣⁣• 1 ½ Tablespoons minced garlic ⁣⁣• ¼ cup all-purpose flour (30g) ⁣⁣• 1 teaspoon table salt  ⁣⁣• ¾ teaspoon ground black pepper ⁣⁣• ¾ teaspoon smoked paprika ⁣⁣• ½ teaspoon dry ground mustard ⁣⁣• 4 cups chicken broth (946ml) ⁣⁣• 1 cup water (236ml) ⁣⁣• 1 cup whole milk (236ml) ⁣⁣• 1 cup heavy cream (236ml)

⁣⁣• 1 lb Gold potatoes diced into 1” cubes you do not need to peel, but do remove any shoots ⁣⁣• 1 lb boneless skinless chicken breast or mix of breast and thighs raw (453g) ⁣⁣• 2 ½ cups sweet corn fresh, frozen, or canned (if frozen no need to thaw, if canned drain before using) (275g) ⁣⁣• Desired toppings. We enjoy this chicken corn chowder plain but also like corn chips, Fritos, or crackers, scallions/green onions, additional jalapeno, cilantro, shredded cheddar cheese, and more!

Place bacon pieces in a large pot or Dutch oven. Turn heat to medium and cook until bacon is crisp. Remove to a paper towel lined plate and set aside.

Drain all but approximately 2 Tablespoons of bacon grease (you can eyeball it, no need to be exact!).

Add butter to the pot with the remaining bacon grease and cook until butter is melted.

Add diced onion, red pepper, and jalapeno and cook, stirring occasionally, until softened (about 5 minutes).

Add garlic and cook until fragrant. Sprinkle the flour over the vegetables and stir until it’s fully absorbed. Cook another 30 seconds longer to toast the flour.

Slowly whisk in chicken broth until completely combined.

Add water, milk, cream, potatoes, chicken breast, and corn. Bring mixture to a boil and cook until the potatoes are tender and the chicken is cooked through.

Stir in salt, pepper, smoked paprika, and ground mustard.

Once chicken is cooked through, remove to a plate and shred or dice. Set aside and keep warm (I usually cover with foil).

Use an immersion blender to puree approximately half of the soup (see note if you do not have an immersion blender).

After pureeing, return chicken to the pot. Stir reserved bacon back into the pot.

Serve warm with desired toppings and enjoy!