1. Cook the Bacon

In a Dutch oven or large pot, cook the bacon over medium heat until crispy. Transfer the bacon to a paper-towel-lined plate and set aside.

Remove excess bacon grease, leaving approximately 2 tablespoons in the pot.

2.Sauté the Vegetables

Add butter to the pot with the bacon grease and let it melt.

Stir in the onion, red bell pepper, and jalapeño. Cook for 5 minutes, stirring occasionally, until the vegetables are soft and golden.

3.Add Garlic and Flour

Stir in minced garlic and cook for 30 seconds until fragrant.

Sprinkle the flour over the vegetables, stirring until fully absorbed. Cook for another 30 seconds to lightly toast the flour.

4.Build the Broth

Slowly whisk in the chicken broth, ensuring a smooth mixture. Add water, milk, and heavy cream.

5.Add Potatoes and Chicken

Stir in the diced potatoes, chicken breast, and corn. Add the salt, smoked paprika, ground mustard, and black pepper.

6.Simmer

Bring the mixture to a boil, then reduce the heat to simmer. Cook until the potatoes are tender and the chicken is fully cooked, about 15–20 minutes.

7.Shred the Chicken

Remove the chicken from the pot and shred or dice it. Set it aside and keep warm.

8.Puree the Soup

Use an immersion blender to puree about half the soup directly in the pot. This step creates a thick, creamy base while maintaining some texture.

9.Final Touches

Return the shredded chicken to the pot and stir to combine. Taste-test and adjust seasoning with additional salt or pepper if needed.

10.Serve

Ladle the soup into bowls, top with reserved crispy bacon, and garnish with your favorite toppings like fresh parsley or shredded cheese.