Smoky Corn Chowder

I love soup. Pretty much any kind. I made this last night. I deviated from the ingredients by using a leek I had in the drawer plus half an onion and part of each of a green, red, and yellow bell pepper that were left over from another recipe. It was so good. I have never had fresh parsley on hand and so skip the whole garnish thing, although I'll have some in my garden this summer and so may try it next time.

Smoky Corn Chowder

1/2 tsp. canola oil
2 slices bacon, diced
1 med. onion, diced
1 red bell pepper, seeded and diced
1 celery stalk, diced
1/4 c. flour
2 (14 1/2 oz.) cans chicken broth
3 med. ears corn, husked OR 2 c. frozen corn, thawed
2 med. potatoes, peeled and diced
1 1/2 c. milk
1 tsp. salt
freshly ground black pepper
2 tbsp. chopped fresh parsley

1. In a large saucepan, heat oil over med. heat. Add bacon, onion, bell pepper and celery. Cook, stirring frequently, until softened and beginning to brown, 7 to 8 min. Sprinkle flour over vegetables and cook, stirring, for 1 min. more. Add chicken broth and bring to a boil, whisking constantly. Reduce heat to low and simmer, uncovered, stirring occasionally, until slightly thickened, about 15 min.
2. Meanwhile, cut corn from cobs. (You should have about 2 cups.) I have used canned whole kernel corn.
3. Add potatoes, milk, salt and corn to saucepan. Return to a simmer and cook, uncovered, until vegetables are tender and soup is slightly thickened, 20 to 30 min. Adjust seasoning with salt and pepper. Ladle into bowls and garnish with parsley.