Corn Chowder

• 1/2 cup salted butter
• 3/4 cup sweet onion, chopped
• 1 cup celery, chopped
• 2 cups hot water
• 2 cups raw potatoes, cubed
• 1 quart half-and-half cream
• 3 cups frozen sweet corn
• 3 tablespoons sugar
• 2 1/2 teaspoons kosher salt
• 2 pinches white pepper, finely ground
• 3 tablespoons flour

1. In a big pot melt butter over med heat. Simmer onion and celery for about 5 minutes, to soft but not brown.
2. Add water, potatoes, corn, sugar and white pepper. Cover and simmer 20-30 minutes, the potatoes should be soft and tender.
3. Whisk flour into 1 cup of 1/2 & 1/2 stir into soup. Add the remaining 3 cups 1/2 & 1/2. Simmer 15 more minutes until thickened to creamy.
4. Adjust seasonings to taste. If you like thicker soup simmer 5 more minutes. If you like thinner soup add in some milk to desired consistincy.

butter, sweet onion, celery, water, potatoes, cream, frozen sweet corn, sugar, kosher salt, white pepper, flour

Taken from www.food.com/recipe/corn-chowder-274378 (may not work)