Mimi’s Cafe Corn Chowder

from the kitchen of  Jack & Sherry

4 T butter
6 T chopped onion
¾ C diced celery
2 ½ C hot water
2 C raw potatoes (cubed in ½’ cubes)
3 C frozen corn, thawed
2 T sugar
2 tsp salt
Pinch of white pepper
3 T flour
1 quart Half & Half

On medium heat, melt butter, and simmer onion and celery for 5 minutes until soft, but not brown. Add water, potato, corn and seasonings. Cover and simmer for 30 minutes, or until potatoes are barely tender. Whisk flour into 1 cup half and half, stir into the soup. Add the remaining half and half. Simmer for about 15 minutes until thickened. If you want a thinner soup, add a little milk. To make the soup thicker, simmer another 5- 10 minutes.