Creamy Corn Chowder

6 medium ears corn, husked
4 slices bacon
1 medium red onion, chopped
2 ribs celery, chopped
1 jalapeno pepper, seeded and minced
1 clove garlic, minced
2 Tbsp flour
½ tsp salt
1/8 tsp pepper
2 cans chicken broth
2 cups half-and-half
1 pound red baby potatoes with skin, cut into 1/2” cubes
*Cut corn from cobs. Reserve cobs. In 5 quart Dutch oven cook bacon until brown. Drain on paper towels. To fat in Dutch oven add onion, celery and jalapeno. Cook until tender, not brown. Add garlic, cook 1 minute. Stir in flour, salt and pepper and cook stirring one minute. Stir in broth, half-and-half, potatoes and reserved corn cobs. Heat to boiling over high heat. Reduce heat to low, cover and simmer 10-15 minutes, until potatoes are fork-tender. Discard cobs from broth, stir in corn kernels, and heat through. Stir in bacon and serve.