Creamy Corn Chowder

2 Tablespoons butter
2 Tablespoons flour
2 Tablespoons oil
1 large onion chopped
1 red pepper, chopped
2 carrots peeled and sliced
2 (10 oz.) packages frozen corn, thawed
2 medium potatoes, peeled and diced
1 teaspoon salt
¼ teaspoon black pepper
½ teaspoon paprika
3 cups chicken broth
1 cup milk
2 cups half and half
½ cup shredded cheddar cheese (optional)
In a small saucepan, melt butter. Stir in flour. Cook for 2 minutes and set aside. In a large saucepan, sauté onions, pepper, carrots and potatoes in oil. Cook until tender. Stir in flour and butter mixture. Add corn, salt, pepper, paprika, chicken and broth. Bring to boil. Reduce heat. Cover and simmer for 10 minutes. Add milk and half and half. Heat until warm. Serve and top with cheddar cheese.