Mimi's Corn Chowder

Source: Mimi's Cafe in Torrance
Yield: 9 servings

1/4 cup butter, (1/2 stick)
6 tablespoons chopped onion
3/4 cup diced celery
2 1/2 cups hot water
2 cups cubed peeled boiling potatoes, (1/2-inch pieces)
3 cups frozen corn kernels, thawed
2 tablespoons sugar
2 teaspoons salt
Dash white pepper
3 tablespoons flour
1 quart half and half cream

Melt butter in saucepan over medium heat. Add onion and celery and 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 3 cups half and half and simmer until soup has thickened to creamy consistency, about 15 minutes. Season to taste with additional salt and pepper if needed. If too thick, add milk; if too thin, simmer 5 to 10 more minutes.

by: ladycat13