Chilly nights, hot soup

In the last couple of weeks, we have used both our air conditioning and our heat at home. Oh, Chicago in spring. This week, we're experiencing some chillier temperatures, so I felt fully justified in making soup tonight. This recipe is from my mom - it warms the soul:

Corn Chowder
4 oz. sliced bacon, cut in 1-inch pieces
2 T. unsalted butter
2 cups chopped white onion
2 T. flour
4 cups chicken broth
1 cup chopped celery
2 large unpeeled potatoes, cut into 1/4 - 1/2-inch dice
4 cups frozen white corn
1 can creamed corn
1 diced red pepper
3 green onions, cut in 1/4-inch slices
1 cup half & half
salt and pepper

Cook the bacon until lightly browned; add butter and allow it to melt. (This is typically when Jeremy enters the kitchen and asks me what I'm doing.) Add onions and cook over low heat until translucent; add flour and stir continuously for a minute.

Add chicken broth and celery. Cook approximately 5 minutes.  Add potatoes and cook another five minutes until potatoes are just tender.

Add frozen corn, creamed corn, red pepper and green onion and cook for an additional five minutes.  Add salt and pepper to taste.

Add half & half; simmer for a minute and serve.