Cheesy Corn Chowder - cooking recipe

Ingredients

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

Preparation

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