If you have ever been to Mimi's Cafe and had their corn chowder, you know how good this is. It tastes just like it.
4 Tbs. butter
6 Tbs. onion, chopped (1 small onion)
3/4 cup celery, large dice (2-3 stalks)
2 1/2 cups hot water
2 cups raw potato, peeled and cut into 1/2 inch cubes (3 medium potatoes)
1 quart half & half
3 cups frozen corn, thawed
2 Tbs. sugar
2 tsp. salt
1 pinch pepper
3 Tbs. flour
1. On medium heat, melt butter, simmer onion and celery for 5 minutes until soft, but not brown.
2. Add water, potato, 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 & half, and stir into the soup. Add the remaining 3 cups half & 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 needed. Correct the consistency, if needed: to make soup thinner, add a little milk or to make soup thicker, simmer another 5-10 minutes.