1-First Step: Prepare Your Ingredients Begin by dicing your vegetables and cutting the bacon, which takes about 10 minutes of prep time. This mise en place helps everything run smoothly, allowing you to focus on cooking without rushing. For dietary tweaks, if you’re using precooked chicken, have it shredded and ready to add later to avoid overcooking.

2-Second Step: Cook the Bacon In a large pot over medium heat, cook the 6 strips of uncooked bacon until crisp, which should take around 5-7 minutes. Once done, remove the bacon and set it aside, leaving about 2 tablespoons of grease in the pot for flavor. This step builds a smoky base for your chicken soup, and if you’re omitting bacon for a vegan option, simply use butter instead.

3-Third Step: Sauté the Vegetables Add 3 tablespoons of unsalted butter to the pot and let it melt, then toss in the diced onion, red pepper, and jalapeño. Sauté them for about 5 minutes until softened, stirring occasionally to prevent sticking. At this point, you can adjust for spice levels by adding more or less jalapeño based on your preferences, making this corn chowder adaptable for kids or heat-lovers.

4-Fourth Step: Add Garlic and Flour Stir in the 1 ½ tablespoons of minced garlic and cook for about 30 seconds until fragrant. Sprinkle in the ¼ cup of all-purpose flour and stir until it’s fully absorbed, cooking for another 30 seconds to lightly toast it. This creates a roux that thickens the soup, and for gluten-free versions, use a cornstarch slurry here to keep things simple.

5-Fifth Step: Season and Add Liquids Mix in the 1 teaspoon of salt, ¾ teaspoon of black pepper, ¾ teaspoon of smoked paprika, and ½ teaspoon of dry ground mustard to evenly coat the vegetables. Slowly whisk in the 4 cups of chicken broth until combined, then add 1 cup of water, 1 cup of whole milk, and 1 cup of heavy cream. For a lighter version, substitute some cream with more milk to reduce calories while maintaining the hearty feel of your chicken corn chowder.

6-Sixth Step: Incorporate Potatoes, Chicken, and Corn Add the 1 pound of diced gold potatoes, 1 pound of raw chicken, and 2 ½ cups of sweet corn to the pot. Bring everything to a boil over medium-high heat and cook until the potatoes and chicken are done, about 15-20 minutes. If using frozen corn, add it directly; this step ensures tender veggies and juicy chicken, perfect for a creamy chicken corn chowder that’s full of texture.

7-Seventh Step: Blend and Finish Remove the chicken, shred or dice it, and set it aside. Use an immersion blender to puree about half the soup for a thicker consistency, then return the chicken to the pot. Stir in the bacon or save it for topping to keep it crispy, and taste to adjust seasoning with more salt and pepper as needed. Finally, serve warm with your chosen toppings, and for a fun twist, pair it with a dessert like strawberry shortcake cupcakes for a balanced meal.