Texas Country Club Corn Chowder

• 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

1. 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.
2. In a large pot, saute bacon until well done. Add onion, celery, carrot, peppers, and corn to bacon and bacon fat. Saute until tender.
3. 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.
4. Salt and pepper to taste.

onion, celery, carrot, bacon, anaheim chilies, jalapeno pepper, corn, flour, russet potatoes, chicken broth, salt, pepper

Taken from www.food.com/recipe/texas-country-club-corn-chowder-280985 (may not work)