Texas Country Club Corn Chowder - cooking recipe

Ingredients

1/2 small onion, diced
1 large celery rib, diced
1 large carrot, chopped
3/4 lb bacon, chopped
1 anaheim chilies or 1 red bell pepper
1 -2 fresh jalapeno pepper, diced
1 (10 ounce) box frozen corn
1/2 cup flour
2 large russet potatoes
2 (14 1/2 ounce) cans chicken broth (or equivalent chicken stock)
1 quart half-and-half
salt
pepper

Preparation

Peel and dice potatoes. Bring a pot of water to boil. Parboil potatoes by placing in boiling water for 5 minutes. Pour off water and set potatoes aside.
In a large pot, saute bacon until well done. Add onion, celery, carrot, peppers, and corn to bacon and bacon fat. Saute until tender.
Add flour to bacon and vegetables to make a roux. Stir until smooth and thickening. Add potatoes. Gradually add chicken broth and stir until smooth. Bring to a boil. Add half & half and simmer for 5 minutes. The starch from the potatoes helps thicken the soup, and the parboiled potatoes will finish cooking in the soup.
Salt and pepper to taste.