Corn Chowder

Melt butter in saucepan.

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

Season to taste with additional salt and pepper if needed.

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

Makes 9 servings, about 1 cup each.