Preparation

• 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.
• 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 (about 30 seconds).
• Sprinkle the flour over the vegetables and stir until it’s fully absorbed. Cook another 30 seconds longer to lightly toast the flour.
• Stir in salt, pepper, smoked paprika, and ground mustard.
• 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.
• Once chicken is cooked through, remove to a plate and shred or dice. Set aside and keep warm.
• Use an immersion blender to puree approximately half of the soup.
• After pureeing, return chicken to the pot. Stir reserved bacon back into the pot or serve soup topped with bacon crumbles.
• Taste-test the soup, adding more salt/pepper as needed.
• Serve warm with desired toppings and enjoy!