Yummy Chicken Corn Chowder Soup

Cook Turkey Bacon: Place turkey bacon pieces in a large pot or Dutch oven. Cook over medium heat until crisp. Remove and set aside. (If using bacon bits, add them later as a topping).

Prepare Vegetables: In the same pot, add light butter or buttery spread. Once melted, add diced onion, red pepper, and jalapeno. Cook until softened, about 5 minutes.

Add Garlic and Flour: Stir in minced garlic and cook until fragrant. Sprinkle in whole wheat flour (or cornstarch) and cook for another 30 seconds to lightly toast.

Add Spices and Liquids: Stir in salt, black pepper, smoked paprika, and dry ground mustard. Gradually whisk in chicken broth, almond milk, and half-and-half (if using). Bring to a boil.

Cook the Soup: Add diced potatoes and chicken breast. Simmer until potatoes are tender and chicken is cooked through. Remove chicken, shred or dice, and return to the pot.

Blend Soup: Use an immersion blender to puree about half of the soup, or carefully transfer to a blender in batches. Return pureed soup to the pot. Stir in the reserved bacon or bacon bits.

Adjust Seasoning: Taste and adjust seasoning with additional salt and pepper if needed. Serve warm with your choice of optional toppings.