Recipe

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• 1/4 cup butter (1/2 stick)
• 6 tbsp onion chopped
• 3/4 cup celery diced
• 2 1/2 cup water
• 2 cup peeled red or russet potatoes(1/2 inch) cubed
• 2 cup frozen corn kernels, thawed
• 1-14 oz can creamed corn
• 2 tbsp sugar
• 2 tsp salt
• 1 dash(es) white pepper
• 3 tbsp flour
• 3 cup half and half cream
• bacon bits

• 1 Melt butter in saucepan over medium heat.
• 2 Add in the flour and whisk until smooth and a roux forms (2 minutes).
• 3 Add onions adn celery and saute 5 minutes until soft but not brown.
• 4 Add water, potatoes, corn kernels, creamed corn, sugar, salt and pepper.
• 5 Cover and simmer until potates are barely tender, about 30 minutes.
• 6 Add half and half and simmer uncovered until soup has thickened to a creamy consistency, about 15 minutes.
• 7 Season to taste with additional salt and pepper if needed. Bacon bits to taste.