A creamy, hearty stew made with tender chicken, sweet corn, and potatoes in a rich, comforting broth.

3 tablespoons unsalted butter

1 medium yellow onion, diced

1 red bell pepper, diced

1 tablespoon diced jalapeño

1½ tablespoons minced garlic

¼ cup all-purpose flour

1 teaspoon salt

¾ teaspoon ground black pepper

¾ teaspoon smoked paprika

½ teaspoon ground dry mustard

4 cups chicken broth

1 cup water or chicken broth

1 cup whole milk

1 cup heavy cream

1 pound yellow potatoes, diced

1 pound boneless skinless chicken breast

2½ cups sweet corn

Cook Mode Prevent your screen from going dark

1. Melt butter in a large pot over medium heat.

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

3. Stir in garlic and cook briefly.

4. Sprinkle flour over vegetables and stir well.

5. Add seasonings and whisk in broth slowly.

6. Add remaining liquids, potatoes, chicken, and corn.

7. Simmer until potatoes are tender and chicken is cooked.

8. Remove chicken, shred or dice it.

9. Blend half the soup until creamy.

10. Return chicken to pot, stir, and adjust seasoning.

Blend more or less of the soup depending on preferred thickness. Add broth when reheating if needed.