Chicken and Corn Chowder

This recipe is adapted from the Lion House cookbook.
(I made a few changes to it.)
1/4 cup finely chopped onion
2 tbsp. finely chopped green bell pepper
2 tbsp. butter
2 tbsp. flour
3 cups whole milk
1 can Campbell's cream of chicken soup
dash of white pepper (a little goes a long way)
2 chicken bouillon cubes
2 drops yellow food coloring (opt.)
1 can Green Giant Niblets corn, undrained
1 can chunk white chicken (5 oz.), undrained,
OR 1 boiled chicken breast, minced

In a large saucepan, cook onions and peppers in butter until soft, but not browned. Stir in flour. (This will form a stiff paste.) Add the milk gradually, whisking until smooth. Add the soup and continue whisking until lumps are gone. Add the white pepper and bouillon cubes, stirring until cubes are broken up and dissolved. Add the food coloring if desired and stir well. Lastly, add the corn and chicken and cook on low heat for about 5 minutes or until soup is heated through. Tastes good on a cold night served with some type of bread. (Hint: the onions and peppers really give the soup its flavor so if you have kids that complain about these veggies, make sure you chop them really fine. After they've cooked down, they can hardly be seen in the soup. To be even sneakier, try using yellow bell pepper instead of green.)