Step 1

In a Dutch oven, heat butter until melted. Add onion, red bell pepper, and jalapeno and cook until soft, about 4 to 5 minutes.

Step 2

Stir in flour and paprika and cook 1 minute.

Step 3

Gradually stir in broth. Add potatoes and bring to a simmer. Simmer until potatoes are tender, about 10 to 12 minutes.

Step 4

Stir in Worcestershire sauce, chicken, corn, red pepper flakes, and salt.

Step 5

Simmer 2 to 3 minutes. Stir in heavy cream and remove from heat.