Chicken and Corn Chowder

My Chicken Corn Chowder is absolutely BURSTING with flavor and texture. It's perfectly creamy without being too heavy--perfect for using up that summer corn! Plus, you can make enough for the whole family in less than an hour.

Ingredients

• 6 strips uncooked bacon, cut into pieces
• 3 Tablespoons unsalted butter (42g)
• 1 medium yellow onion, diced (about 1 cup/140g)
• 1 red pepper, diced (about 1 cup/140g)
• 1 Tablespoon diced jalapeno (seeds and ribs removed)
• 1 ½ Tablespoons minced garlic
• ¼ cup all-purpose flour (30g)
• 1 teaspoon table salt (plus more as needed/to taste)
• ¾ teaspoon ground black pepper
• ¾ teaspoon smoked paprika
• ½ teaspoon dry ground mustard
• 4 cups chicken broth (946ml)
• 1 cup water (or use another cup/236ml of chicken broth) (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!