Creamy, hearty soup made with tender chicken, sweet corn, and potatoes.

3 tablespoons unsalted butter

1 medium yellow onion, diced

1 red bell pepper, diced

1 tablespoon finely diced jalapeño

1 ½ tablespoons minced garlic

¼ cup all-purpose flour

1 teaspoon salt

¾ teaspoon ground black pepper

¾ teaspoon smoked paprika

½ teaspoon dry ground mustard

5 cups chicken broth

1 cup whole milk

1 cup heavy cream

1 pound gold potatoes, diced

1 pound boneless skinless chicken breast

2 ½ cups sweet corn

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1. Melt butter in a pot over medium heat.

2. Add onion, pepper, and jalapeño and cook until softened.

3. Stir in garlic and cook briefly.

4. Add flour and cook 30 seconds.

5. Stir in seasonings.

6. Whisk in broth until smooth.

7. Add milk, cream, potatoes, chicken, and corn. Simmer until tender.

8. Remove chicken and shred.

9. Blend half of soup.

10. Return chicken and adjust seasoning.

Blend only half the soup for best texture. Adjust seasoning before serving.