Cook the potatoes in boiling water, until tender.

Roast the Serrano peppers over an open flame on a gas stovetop or under a broiler in the oven, until charred. Chop.

In a large saucepot, brown the bacon. Add the onions, celery and pepper. Sauté over medium heat, until tender.

Add the flour and cook on low for three minutes. Add the milk and bring to a boil. Stir in the cooked potatoes, corn and creamed corn.

Season with salt, pepper and optional Creole seasoning to taste.