Cook the Bacon:Place bacon pieces in a large pot or Dutch oven. Turn the heat to medium and cook until the bacon is crisp. Remove the bacon and set it aside on a paper towel-lined plate.

Place bacon pieces in a large pot or Dutch oven. Turn the heat to medium and cook until the bacon is crisp. Remove the bacon and set it aside on a paper towel-lined plate.

Prepare the Base:Drain all but about 2 tablespoons of bacon grease from the pot. Add butter to the pot with the remaining bacon grease, cooking until the butter is melted.

Drain all but about 2 tablespoons of bacon grease from the pot. Add butter to the pot with the remaining bacon grease, cooking until the butter is melted.

Sauté Vegetables:Add diced onion, red bell pepper, and jalapeño. Stir occasionally and cook until softened (about 5 minutes).Add garlic and cook until fragrant (about 30 seconds).

Add diced onion, red bell pepper, and jalapeño. Stir occasionally and cook until softened (about 5 minutes).

Add garlic and cook until fragrant (about 30 seconds).

Add Flour and Seasonings:Sprinkle the flour over the vegetables and stir until it’s fully absorbed. Cook for another 30 seconds to lightly toast the flour.Stir in salt, pepper, smoked paprika, and minced ginger.

Sprinkle the flour over the vegetables and stir until it’s fully absorbed. Cook for another 30 seconds to lightly toast the flour.

Stir in salt, pepper, smoked paprika, and minced ginger.

Add Liquids and Potatoes:Slowly whisk in chicken broth until fully combined.Add water, milk, cream, potatoes, chicken breast, and corn. Bring the mixture to a boil. Let it cook until the potatoes are tender and the chicken is cooked through.

Slowly whisk in chicken broth until fully combined.

Add water, milk, cream, potatoes, chicken breast, and corn. Bring the mixture to a boil. Let it cook until the potatoes are tender and the chicken is cooked through.

Shred the Chicken:Once the chicken is cooked through, remove it from the pot and set it aside on a plate. Shred or dice the chicken, then set it aside and keep warm (cover with foil).

Once the chicken is cooked through, remove it from the pot and set it aside on a plate. Shred or dice the chicken, then set it aside and keep warm (cover with foil).

Blend the Soup:Use an immersion blender to puree approximately half of the soup (if you don’t have an immersion blender, see note below).

Use an immersion blender to puree approximately half of the soup (if you don’t have an immersion blender, see note below).

Final Touches:After pureeing, return the shredded chicken to the pot and stir in the reserved bacon. For extra crispness, you can serve the soup topped with bacon crumbles.Taste-test the soup, adding more salt or pepper as needed.

After pureeing, return the shredded chicken to the pot and stir in the reserved bacon. For extra crispness, you can serve the soup topped with bacon crumbles.

Taste-test the soup, adding more salt or pepper as needed.

Serve and Enjoy:Serve the chowder warm, garnished with fresh cilantro (optional). Enjoy the hearty, delicious flavors!

Serve the chowder warm, garnished with fresh cilantro (optional). Enjoy the hearty, delicious flavors!