CORN CHOWDER #1

1/2 cup butter
2 potatoes, peeled and diced
2 ribs celery, minced
2 tablespoons chopped green or red bell pepper
1 medium onion, peeled and chopped
1/2 cup green bell pepper or red if desired
2  tablespoons flour
1 teaspoon salt
1 cup chicken stock
20 oz. Frozen corn, thawed
3 to 4 cups half-and-half

Sauté potatoes, celery, bell pepper, and onion in butter until almost tender.  Blend in the flour and salt.  Cook for one minute.  Stir in chicken stock, stirring constantly for 3 to 4 minutes. 
Add corn and half-and-half.  Gently heat through.  Serves 8.