Ingredients
– 6 strips of uncooked bacon, cut into pieces
– 3 tablespoons unsalted butter
– 1 medium yellow onion (about 1 cup), diced
– 1 red pepper (about 1 cup), diced
– 1 tablespoon diced jalapeño, seeds and ribs removed
– 1 ½ tablespoons minced garlic
– ¼ cup all-purpose flour
– 1 teaspoon table salt, plus more to taste
– ¾ teaspoon ground black pepper
– ¾ teaspoon smoked paprika
– ½ teaspoon dry ground mustard
– 4 cups chicken broth
– 1 cup water or additional chicken broth
– 1 cup whole milk
– 1 cup heavy cream
– 1 pound gold potatoes, diced into 1-inch cubes (no peeling needed, remove any shoots)
– 1 pound boneless skinless chicken breast or a mix of breast and thighs, raw
– 2 ½ cups sweet corn (fresh, frozen, or canned; if frozen no need to thaw, if canned drain before using)
– Desired toppings such as corn chips, crackers, scallions, jalapeño, cilantro, shredded cheddar cheese
Instructions
1-Cook the 6 strips of bacon in a large pot over medium heat until crisp, then remove and set aside on paper towels.
2-Drain most of the bacon grease, leaving about 2 tablespoons in the pot.
3-Add 3 tablespoons of unsalted butter to the pot and let it melt with the remaining grease.
4-Sauté the diced onion, red pepper, and jalapeño until softened, about 5 minutes.
5-Stir in the 1 ½ tablespoons of minced garlic and cook for 30 seconds until fragrant.
6-Sprinkle in ¼ cup of all-purpose flour, stir to coat the veggies, and cook for another 30 seconds.
7-Mix in 1 teaspoon of table salt, ¾ teaspoon of ground black pepper, ¾ teaspoon of smoked paprika, and ½ teaspoon of dry ground mustard.
8-Slowly whisk in 4 cups of chicken broth until smooth.
9-Add 1 cup of water, 1 cup of whole milk, 1 cup of heavy cream, the diced gold potatoes, the raw chicken, and 2 ½ cups of sweet corn. Bring to a boil and cook until potatoes are tender and chicken is done, about 15-20 minutes.
10-Take out the chicken, shred or dice it, and set it aside.
11-Blend about half of the soup with an immersion blender or in batches with a regular blender, or mash it for a chunkier texture.
12-Stir the shredded chicken and bacon back into the pot, either mixed in or as a topping.
13-Taste and adjust seasoning with more salt and pepper if needed.
14-Serve warm with your favorite toppings.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🥓 Bacon is key for flavor. To keep it crispy, serve bacon sprinkled on top instead of stirring it into the soup.
🧈 If omitting bacon, increase butter to 5 tablespoons for flavor.
🥔 Gold potatoes are recommended for texture and ease (no peeling needed). Russet potatoes can be used but should be peeled.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
- Diet: Gluten-containing
Nutrition
- Serving Size: 1 cup
- Calories: 554 kcal
- Sugar: 9 g
- Sodium: 1239 mg
- Fat: 34 g
- Saturated Fat: 17 g
- Unsaturated Fat: 13 g
- Trans Fat: 1 g
- Carbohydrates: 39 g
- Fiber: 4 g
- Protein: 27 g
- Cholesterol: 131 mg