Mimi's Cafe Corn Chowder

I got this recipe from "Eat It and Weep".

I doubled it...most always double my recipes for leftovers and John's lunches.

Ingredients:

4 Tbsp butter or margarine

6 Tbsp onion, chopped {I used minced onion so they wouldn't be detectd ;)}

3/4 cup celery, diced {I used celery seed so the kids wouldn't complain}

2 1/2 cups hot water

2 cups raw potato, peeled and cut in 1/2" cubes

1 quart Half & Half

3 cups frozen corn, thawed

2 T. sugar

2 t. salt

1 pinch white pepper

3 T. flour
Directions:
Melt butter in large saucepan on medium heat, then simmer onion and celery for 5 minutes until soft, but not brown. Add water, potatoes, corn and seasonings. Cover and simmer for 30 minutes or until potatoes are barely tender. Whisk the flour into 1 cup of the Half & Half, and stir into the soup. Add the remaining 3 cups of Half & Half. Simmer for about 15 minutes until the soup has thickened to a creamy consistency. If needed, add additional salt and pepper to taste. To thin soup add milk; to make it thicker, simmer another 5-10 minutes.
Yields 2 1/2 quarts.

I served it with a little cheese on top and cornbread on the side with honey butter!