Asparagus Mushroom Chowder

Name: Asparagus Mushroom Chowder
Ingredients: 30-35 fresh asparagus spears (washed, cut in 1 1/2 ” pieces, leaving and discarding the last 3 or 4 inches of asparagus stalk); 16 oz. fresh mushrooms (sliced ); 1 1/2 to 2 cups red potatoes (unpeeled and diced); 1 cup carrots (peeled and sliced thinly); 2 ribs celery (diced); 1 medium onion (diced); 3 cloves garlic (minced); 1 leek (green top removed, diced ); 1 red bell pepper (chopped); 1 yellow bell pepper (chopped); 1 cup whole corn kernels (fresh, frozen or canned (I used frozen)); 1 cup peas (frozen or fresh (I used frozen)); 32 oz. ctn. chicken broth; 1/2 cup unsalted butter ((1 stick)); 1 qt. half-and-half; 1/2 tsp. dried rosemary; 1/2 tsp. dried thyme; 1 tsp. dried marjoram; 1 tsp. sea salt; 3/4 tsp. ground black pepper; 2 tbsp. olive oil; 1 cup gluten free flour (or use regular flour if not gluten intolerant)