Corn Chowder

1. 1

   Melt butter in saucepan.

2. 2

   Add onion and celery; saute 5 minutes until soft, but not brown.

3. 3

   Add water, potatoes, corn, sugar, salt and pepper.

4. 4

   Cover and simmer until potatoes are barely tender, about 30 minutes.

5. 5

   Whisk flour into 1 cup half and half; stir into soup.

6. 6

   Add remaining half and half and simmer until soup has thickened to a creamy consistency, about 15 minutes.

7. 7

   Season to taste with additional salt and pepper if needed.

8. 8

   If too thick, add more milk; if too thin, simmer 5 to 10 minutes longer.

No additional tips available.