Mimi's Cafe Corn Chowder from Taryn Tree

YIELDS 2.5 Quarts

• 4 Tbsp butter
• 6 Tbsp onion, chopped
• 3/4 c. celery, large dice
• 2.5 c. hot water
• 2 c. raw potato, peeled and diced into 1/2" cubes
• 3 c. Frozen Corn Thawed
• 2 Tbsp Sugar
• 2 tsp. Salt
• 1 pinch White Pepper
• 3 Tbsp Flour
• 1 Quart Half and Half

1. On Medium Heat, melt butter and simmer onion, and celery for 5 minutes until soft, but not brown.
2. Add water, potatoes, corn and seasonings.  Cover and simmer for 30 minutes or until potatoes are barely tender.
3. Whisk the flour into 1 cup of the half and half and stir into the soup.  Add remaining 3 cups of half and half.  Simmer for about 15 minutes, until the soup has thickened to a creamy consistency.
4. Correct the seasoning with additional salt and pepper if necessary.  Correct the consistency if needed: to make the soup thinner, add a little bit of milk.  To make the soup thicker, simmer an additional 5-10 minutes.