Wash and prepare all the vegetables and set aside.
Wash and pat the chicken dry. Cut into 1” pieces. Season with 1 teaspoon of salt, 1/2 teaspoon of black pepper and 1/2 teaspoon of cumin and set aside.
Slice the turkey bacon into 1/2” pieces.
Heat 2 tablespoons of olive oil in a large soup pot or Dutch oven on high, add the turkey bacon and cook until brown and slightly crispy. Remove the bacon and place on a paper towel to drain the oil.
Add the chicken to the pot with the turkey bacon dripping and cook until cooked through and tender. Remove the chicken and reserve two table spoons of the drippings in the pot.
Add the onion and bell pepper, reduce heat to medium high, cook stirring occasionally for several minutes until onion is translucent.
Add jalapeno and garlic and cook stirring often until garlic is fragranced, 1 – 2 minutes.
Add the 1/3 cup of flour and stir for a minute, the flour will absorb all the oil at the bottom of the pan and clump up.
Add the chicken stock and potato, bring to a boil then reduce heat to medium and let the soup simmer for about 10 minutes or until potato is slightly tender.
Add the chicken back in, add corn, cream, milk, the rest of the salt (or to taste), pepper and cayenne pepper. Bring back to a boil then let the soup simmer until potato is completely tender and everything is heated through.
Ladle soup into bowls, top with bacon and sliced jalapeno (optional).