(Yields 2 1/2 quarts)

4 tablespoons butter or margarine
6 tablespoons onion, chopped 
3/4 cup celery, large dice
2 1/2 cups hot water
2 cups raw potato, peeled and cut in 1/2" cubes
1 quart Half & Half
3 cups frozen corn, thawed
2 tablespoons sugar
2 teaspoons salt
1 pinch white pepper
3 tablespoons flour

Method

On medium heat, melt butter, then simmer onion and celery for 5 minutes until soft, but not brown.
Add water, potatoes, corn and seasonings.
Cover and simmer for 30 minutes or until potatoes are barely tender.
Whisk the flour into 1 cup of the Half & Half, and stir into the soup.
Add the remaining 3 cups of Half & 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. In order to correct the consistency or the soup you may add a little milk to make it thinner. To make the soup thicker, simmer another 5-10 minutes.

From Doe Bailey