Corn and Tuna Chowder

1 large onion, finely chopped
1 red or green pepper, seeded and chopped
1 tablespoon oil
2 tablespoons flour
600mls milk
1 medium sized can cream style corn
1 can tuna

Heat the oil in a large pot. Gently cook the onion and pepper over a gentle heat for 4 or five minutes. Add the flour, stir well, then gradually add the milk, stirring all the time. Bring to simmering point and allow to cook for a couple of minutes until the mixture thickens then add the corn and the drained tuna. Mix well then bring to simmering point again and cook for a further three minutes, stirring to ensure the mixture doesn't stick. Check the seasoing, adding salt if necessary. Serve with herb and garlic bread.