4 Tbsp butter or margarine
6 Tbsp onion, chopped
3/4 cup celery, large dice
2 1/2 cups hot water
2 cups raw potatoes, peeled and cut into 1/2 inch cubes
3 cups frozen corn
2 Tbsp sugar
2 tsp salt
1 pinch white pepper
3 Tbsp flour
1 qt half and half
On medium heat, melt butter and simmer onion and celery for 5 minutes until soft but not brown.
Add water, potatoes, corn and seasonings.
Cover and simmer for 30 minutes or until potatoes are barely tender.
Whisk the flour into 1 cup of the half and half and stir into soup.
Add the remaining 3 cups of half and half and simmer for about 15 minutes until the soup has thickened to a creamy consistency.
Correct the seasoning with additional salt and pepper, if needed.
Correct the consistency, if needed. To make the soup thinner, add a little milk. To make the soup thicker, simmer another 5 to 10 minutes.