In a large pot or a dutch oven cook the bacon until crisp, about 6-7 minutes. Remove most of the bacon grease but leave about 2 tablespoons in the pot.
Add the chopped onion and celery and saute until translucent and soft. Add the celery and the red pepper and fry for 2-3 minutes more.
Sprinkle the flour over the vegetables and stir well. Pour the chicken broth into the pot and stir well until smooth.
Add potatoes to the pot and cook, stirring occasionally, for about 5 minutes. Add in the corn, creamed corn and bring to a light simmer. Reduce the heat to low, cover, and simmer, stirring frequently, until potatoes are fork tender, about 15-20 minutes.
Add in the cream and milk slowly, stir. Season with salt and pepper to taste. Serve immediately in bowls and garnish with sliced green onion.
Notes
For a thicker soup add more potatoes as they will break down to make it more dense.