Instructions: 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 to 10 minutes.

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