1-First, prepare all ingredients by cutting the bacon into pieces, dicing the vegetables, and mincing the garlic. This sets you up for efficient cooking and keeps flavors fresh.

2-Second, heat the bacon and butter in a large pot over medium heat to create the roux base. Cook until the bacon starts to crisp and the mixture turns golden, which adds that smoky depth.

3-Third, add the diced onion, red pepper, and jalapeño to the pot. Stir and cook until they soften, then mix in the garlic for an extra burst of aroma.

4-Fourth, sprinkle in the flour and spices like salt, pepper, smoked paprika, and mustard. Stir well to thicken the mixture before pouring in the broth, water, milk, and cream.

5-Fifth, add the potatoes, chicken, and corn to the pot. Bring it to a simmer and cook until everything is tender, which takes about 15-20 minutes.

6-Sixth, remove the chicken, shred or dice it, and set it aside. Use an immersion blender to puree half the soup for a creamier texture, then stir the chicken back in.

7-Seventh, taste and adjust seasoning as needed. For the best results, serve hot with optional toppings like corn chips or cilantro.