Mimi's Cafe Corn Chowder Soup

4 tbsp. butter
6 tbsp. onion, chopped
¾ cup celery, large dice
2.5 cups hot water
2 cups raw potato, peeled and cubed
1 quart half & half
3 cups frozen corn, thawed (I use the sweet white corn)
2 tbsp. sugar
2 tsp. salt
1 pinch pepper
3 tbsp. flour

1. On medium heat, melt butter and simmer onion and celery for 5 minutes until soft, but not brown.
2. Add water, potato, corn, and seasonings. Cover and simmer for 30 minutes or until potatoes are barely tender.
3. 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 soup has thickened to a creamy consistency. (You must stir frequently or the half and half will scald at the bottom of the pan.)
4. Correct seasoning with additional salt and pepper if needed. To correct consistency: to make soup thinner, add milk. To make soup thicker, simmer for additional 5-10 minutes.