Buffalo Corn-Potato Chowder

In a large saucepan, cook onion, sweet pepper and garlic in hot oil until onion is tender but not brown. Stir in corn, broth and potato. Bring to boiling; reduce heat. Simmer, covered, for 10 to 15 minutes or until vegetables are tender, stirring occasionally.

Stir together half-and-half and flour until combined. Add to corn mixture. Cook and stir until slightly thickened and bubbly. Cook and stir for 1 minute more. Stir in 1/2 cup blue cheese and Swiss cheese and heat until melted and smooth. Stir in bottled pepper sauce. If desired, top with chopped celery and additional crumbled blue cheese.