Chipotle Corn Chowder

• 5 Tablespoons Butter
• 3 Tablespoons Flour
• 1 cup Chopped Yellow Onion
• 3/4 cups Chopped Celery
• 2-1/2 cups Hot Water
• 2 Large Russet Potatoes Peeled And Cut Into 1/2 Inch Cubes
• 3 cups Fresh Corn Off The Cob (or Use Frozen)
• 1 can (14 Oz. Size) Creamed Corn
• 3 Tablespoons Granulated Sugar
• 2 teaspoons Salt
• 1 teaspoon White Pepper
• 2 teaspoons Chipotle Chile Powder, Plus More For Garnish
• 3 cups Half-and-half
• Chopped Green Onions, For Garnish

1. In large heavy pan, melt butter over medium heat. Add flour and whisk until smooth (2 minutes until roux forms). Add onions and celery and saute until soft, about 5 minutes, but not browned.
2. Add water, potatoes, corn, creamed corn, sugar, salt, pepper, and chile powder. Whisk until smooth. Cover and simmer until potatoes are barely tender, about 30 minutes.
3. Add half-and-half and simmer uncovered until thickened and creamy, about 15 minutes.
4. Serve in a bowl, garnished with green onion and more chipotle chile powder to desired taste.

butter, flour, onion, celery, water, potatoes, fresh corn, sugar, salt, white pepper, chile powder, green onions

Taken from tastykitchen.com/recipes/soups/chipotle-corn-chowder/ (may not work)