Corn Chowder
a la Mimi's

1/4 c butter
6 T chopped onions
3/4 c chopped celery
2 1/2 c hot water
2 c cubed potatoes (1/2 in pieces)
3 c frozen corn kernels, thawed
2 T sugar
2 t salt
1 dash white pepper
3 T flour
1 quart half and half
Melt butter in large saucepan. Add celery and onion and saute for 5 minutes, just until soft.
Add water, potatoes, corn, sugar, salt and pepper, making sure water covers everything, adding more if not covered completely. Cover and simmer until potatoes are tender, usually about 30 minutes.
Whisk flour into 1 cup of the half and half and then stir into soup.
Add remaining half and half and simmer until soup is thickened to a creamy consistency, usually about 15 minutes.
Season to taste with additional salt and pepper if wanted. If the chowder is too thick, add some milk. If too thin, simmer for 5-10 minutes more.