Ingredients

The following ingredients have 8 Servings
  • ¼ cup butter
  • 1 Tablespoon flour
  • 6 Tablespoons onion (chopped)
  • 4 stalks celery (diced)
  • 2 ½ cups water
  • 4 Russet potatoes (peeled and cubed)
  • 2 cups frozen corn (thawed)
  • 14 ounces creamed corn
  • 2 Tablespoons sugar
  • 2 teaspoons salt
  • dash white pepper
  • 3 cups half and half cream

Instruction

  • Melt butter in sauce pan over medium heat.  Add in the flour and whisk until smooth and a roux forms (about 2 minutes).
  • Add onions and celery and saute 5 minutes until soft, but not brown. 
  • Add water, potatoes, frozen corn, creamed corn, sugar, salt, and pepper.  Whisk together until smooth.  Cover and simmer until potatoes are barely tender, about 30 minutes. 
  • Add half and half and simmer uncovered until soup has thickened into a creamy consistency, about 15 minutes. 
  • Season with salt and pepper to taste