Start by husking your corn and peeling your potatoes. Dice Potatoes and remove corn from cob.
In a large saucepan saute onions and chopped celery in butter and oil until soft. Sprinkle flour on this mixture stirring constantly as done when making a rue. Add chicken broth, potatoes and salt and pepper. Boil until potatoes are almost cooked.
Stir in Half and Half, bell pepper, and corn. Simmer for about 10 minutes or until corn is soft.
For extra protein add some left over roast chicken or chopped chorizo.