Corn Chowder

6 ounces onions, diced small
6 ounces celery, diced small
4 ounces green pepper, diced small
4 ounces red pepper, diced small
4 ounces flour
2 quarts of chicken stock
2 pounds of whole kernel corn
2 pounds of potatoes, diced
1 bay leaf
2 pints milk
salt and pepper to taste
Tabasco sauce to taste
Worcestershire sauce to taste

Steam the onions, celery and peppers. Blend with flour to make a blond roux. Add the chicken stock gradually, whipping to work out the lumps. Bring the soup to a simmer. Cook for 30 - 40 minutes. Add the whole kernel corn, potatoes and the bay leaf. Simmer until potatoes are tender. Combine the milk. Discard the bay leaf. Adjust the seasoning with salt, pepper, Tabasco and Worcestershire sauce.