Cheesy Corn Chowder

Once again, I got this recipe from the Pioneer Woman and adapted it a little.

Ingredients:
4 T butter
1 whole onion, chopped
3 slices bacon, cut into pieces
1 whole yellow bell pepper, finely diced 
1 16 oz bag frozen corn
1/4 cup All-purpose Flour
1/2 t pepper
1/2 t celery salt
3 cups Chicken Stock Or Broth
2 cups Half-and-half
2 cups Cheddar & Monterey Jack 
   shredded cheese

Directions:
In a large pot, melt butter over medium-high heat. 
Cook onions for a couple of minutes.
Add bacon and cook for another minute or so, then add diced bell pepper and cook for a couple of minutes. Finally, add corn and cook for a minute.
Sprinkle flour, celery salt and pepper evenly over the top and stir to combine. 
Pour in broth and stir well. 
Allow this to thicken for 3 or 4 minutes, then reduce heat to low. 
Stir in half-and-half, then cover and allow to simmer/thicken for 15 minutes or so.
Stir in cheeses. When cheese is melted and the soup is hot, check seasonings. 
Add more salt and pepper if needed.