Corn Chowder from Mimi's Cafe

• butter↗4 tablespoons
• onions, chopped↗6 tablespoons
• celery, large dice↗3⁄4 cup
• hot water2 1⁄2 cups
• potatoes, peeled and cut into 1/2-inch cubes↗2 cups
• half-and-half cream↗1 quart
• frozen corn, thawed↗3 cups
• sugar↗2 tablespoons
• salt↗2 teaspoons
• white pepper1 pinch
• flour↗3 tablespoons

Step-by-step instructions

1. 1

   On medium heat, melt butter.

2. 2

   Simmer onion and celery for 5 minutes until soft but not brown.

3. 3

   Add water, potatoes, corn and seasonings.

4. 4

   Cover and simmer for 30 minutes or until potatoes are barely tender.

5. 5

   Whisk the flour into 1 cup of half & half and stir into soup.

6. 6

   Add remaining 3 cups half & half.

7. 7

   Simmer for about 15 minutes until soup thickens to creamy consistency.

8. 8

   To make soup thicker, simmer another 5-10 minutes.