1/4 cup butter
6 tablespoons chopped onions
3/4 cup diced celery
2 1/2 cups hot water
2 cups cubed potatoes (1/2 inch pieces)
3 cups frozen corn kernels, thawed
2 tablespoons sugar
2 teaspoons salt
1 dash white pepper
3 tablespoons flour
1 quart half-and-half

Melt butter in large saucepan. Add celery and onion and saute for 5 minutes till soft. Add water, potatoes, corn, sugar, salt and pepper, making sure water covers everything, adding more if not covered completely. Cover and simmer about 30 minutes till potatoes are tender. Whisk flour into 1 cup of the half-and-half and then stir into soup. Add remaining half-and-half and simmer 15 minutes till soup is thickened to a creamy consistency. Season to taste with additional salt and pepper. If the chowder is too thick, add some milk; if it is too thin, simmer for 5-10 minutes more.