Cheesy Corn Chowder

• 4 tablespoons butter
• 6 tablespoons onions, chopped
• 1 cup celery, diced
• 2 1/2 cups hot water
• 6 medium potatoes, peeled and cubed
• 3 cups frozen corn
• 2 teaspoons salt
• pepper
• 3 tablespoons flour
• 1 quart half-and-half cream
• 1 cup monterey jack cheese, grated
• 6 pieces bacon, cooked to very crispy, crumbled
• 1 tablespoon parsley

1. On medium heat, melt butter and simmer onion and celery until soft, but not brown (about 5 minutes).
2. Add water, potato, corn and seasonings.
3. Cover and simmer for 30 minutes.
4. or until potatoes are barely tender.
5. Whisk flour into 1 cup of half-n-half and stir into soup.
6. Let thicken.
7. Add remaining half-n-half.
8. REDUCE HEAT to Low.
9. Stir in cheese, parsley, and crumbled bacon until cheese is melted.
10. Simmer for about 15 minutes.
11. ,stirring on occasion until the soup has thickened to a creamy consistency.
12. Add additional salt and pepper to taste as needed.
13. Simmer additional 5 to 10 minute.
14. Serve Hot.

butter, onions, celery, water, potatoes, frozen corn, salt, pepper, flour, cream, cheese, bacon, parsley

Taken from www.food.com/recipe/cheesy-corn-chowder-77693 (may not work)