Corn Chowder - cooking recipe

Ingredients

1/4 c. butter
6 Tbsp. chopped onion
3/4 c. chopped celery
2 1/2 c. hot water
2 medium boiling potatoes, peeled and cut into 1/2 inch cubes
3 c. fresh or frozen corn kernels, thawed
2 Tbsp. sugar (or less, according to taste)
2 Tbsp. flour
1 qt. half and half

Preparation

Melt butter in saucepan.
Add onion and celery; saute 5 minutes until soft, but not brown.
Add water, potatoes, corn, sugar, salt and pepper.
Cover and simmer until potatoes are barely tender, about 30 minutes.
Whisk flour into 1 cup half and half; stir into soup.
Add remaining half and half and simmer until soup has thickened to a creamy consistency, about 15 minutes.
Season to taste with additional salt and pepper if needed.
If too thick, add more milk; if too thin, simmer 5 to 10 minutes longer.
Makes 9 servings, about 1 cup each.