1. In a large stockpot, cook bacon for 5 min over medium high heat till crisp.
2. Reduce heat to medium low and add butter or oil, onions, and celery. Cook stirring occasionally for 10 min. Sprinkle with flour and cook stirring for another 3 min.
3. Add chicken stock, milk, and potatoes. Bring to a simmer over medium heat, then reduce to low heat, and cook until potatoes are just tender, about 12 min.
4. Stir in corn and sugar. Remove 2 cups and puree, and then add back to pot. Stir in half-and-half, and salt and pepper to taste. Bring back to a simmer over med. heat, add red pepper and scallions, cook 5 more min.