¼-cup butter, (½-stick)
6 tablespoons chopped onion
¾-cup diced celery
2-½ cups water
2 cups cubed peeled red or russet potatoes, (½-inch)
2 cups frozen corn kernels, thawed
1 can creamed corn (14 oz)
2 tablespoons sugar2
1 dash of white pepper
3 tablespoons flour
3 cups half and half creamInstructions:
Melt butter in saucepan over medium heat.
Add in the flour and whisk until smooth and a roux forms (2 minutes).
Add onions and celery and saute 5 minutes until soft but not brown.
Add water, potatoes, corn kernels, creamed corn, sugar, salt and pepper. Using a wire whisk, whisk until smooth.
Cover and simmer until potatoes are barely tender, about 30 minutes.
Add half and half and simmer uncovered until soup has thickened to a creamy consistency, about 15 minutes.
Season to taste with additional salt and pepper if needed.
I found this recipe at http://www.mimiscafe.com/Recipes.aspx ... seriously SO good!!