Not the exact one you're looking for but it looked mighty good to me. This is from the LA Times archives.

LORD CHARLEY'S CORN CHOWDER

1/2 cup chopped onion
1/2 cup chopped celery
1/4 cup chopped green pepper
5 slices bacon, chopped
5 cups chicken stock
1 teaspoon salt
1/4 teaspoon white pepper
1/2 teaspoon crushed thyme
1 pound potatoes, peeled and diced
1 (1-pound) package frozen corn or kernels of 6 corn on cob
1/4 cup butter
2 tablespoons flour
1 quart half and half

Sauté onion, celery, green pepper and bacon in skillet until onion is brown and
bacon is cooked. Add chicken stock, salt, white pepper and thyme.
Add potatoes and corn and simmer 30 minutes.
Melt butter in small saucepan over medium heat. Add flour.
Cook, stirring until smooth roux is formed. Add half and half.
Whip until smooth. Add to soup.
Cook 10 minutes, stirring, to blend.
Makes 10 (1-cup) servings.