Captian Jack's Corn Chowder

The original title of this recipe is 'Chef Jack's Corn Chowder' by Paula Dean. I read it wrong and titled it Captain Jack's Corn chowder, and since I made a few changes, that's what I call it. Here goes!
· 1/2 cup (1 stick) butter
· 1 small onion, diced
· 1 small carrot, finely diced (or more!)
· 2 small celery stalks, diced
· 2 small or 1 large potato, cubed
· 2 clove garlic, minced
· 1/2 cup all-purpose flour
· 3 cups white corn kernels, fresh or frozen
· 4 cups chicken stock (2 cans broth)
· 4-5 slices crisp bacon
· 2 cups half-and-half
· 1 cup milk or more to thin a bit
· Pinch freshly grated nutmeg
· Kosher salt and freshly ground black pepper

Combine the corn, potato and chicken stock in saucepan, and bring to a boil. Simmer for 10 minutes. Meanwhile, Melt 1 stick of butter in a large saucepan over medium heat. Add the onion, carrot, celery, and garlic, and saute for 2 minutes. Add the flour and stir to make a roux. Cook until the roux is lightly browned; set aside to cool to room temperature.
Pour the boiling stock with the corn (a little at a time) into the saucepan with the roux, whisking briskly so it doesn't lump. Return the skillet to the heat and bring to a boil. Add bacon The mixture should become very thick.
In a small saucepan, gently heat the half-and-half; stir it into the thick corn mixture. If needed add milk to thin. Add the nutmeg and salt and pepper, to taste.

**This is SO SO SO good! The original recipe says it serves 8-10. I made a double batch and had 8 adults over and there were hardly any left overs. Served it with bread bowls, and it was fabulous!!