Here is one of the best I have ever tasted!
(Yields 2-1/2 quarts)
4 Tablespoons Butter or Margarine 3 Cups Frozen Corn, Thawed
6 Tablespoons Onion, Chopped 2 Tablespoons Sugar
3/4 Cup Celery, Large Dice 2 Teaspoons Salt
2-1/2 Cups Hot Water 1 Pinch White Pepper
2 Cups Raw Potato, Peeled and Cut in 1/2" Cubes 3 Tablespoons Flour
1 Quart Half & Half
Method
On medium Heat, melt butter, and simmer onion and celery for 5 minutes until soft, but not brown.
Add water, potato, corn, and seasonings. Cover and simmer for 30 minutes, or until potatoes are barely tender.
Whisk the flour into 1 cup of the half and half, and stir into the soup. Add the remaining 3 cups of half and half. Simmer for about 15 minutes, until the soup has thickened to a creamy consistency.
Correct the seasoning with additional salt and pepper, if needed. Correct the consistency, if needed: To make the soup thinner, add a little milk. To make the soup thicker, simmer another 5-10 minutes
