Step 1

Add butter to a large pot on medium heat and stir until melted.

Step 2

Add onions and celery and stir constantly until onions are translucent and celery has softened a bit and turned a bright green color.

Step 3

Add in the corn kernels, creamed corn, potatoes, water, sugar, white pepper, and kosher salt. Stir until all the ingredients are well combined. Then partially cover the pot with the lid leaving just a little bit of room for air to escape from the pot. Cook for about 20 minutes until potatoes have become tender but not overly cooked.

Step 4

Add the flour to a small bowl and then slowly pour in about one cup of half and half. Mix until well blended.

Step 5

Pour flour and half and half mixture into the pot and mix until well combined. Then pour in the remaining 3 cups of half and half into the pot. Mix until all ingredients are well incorporated. Cook over medium heat until the chowder has thickened. Be sure to mix frequently so that the chowder doesn't stick to the bottom of the pot.

Step 6

Once the soup has thickened to desired consistency, turn off the heat and serve warm. Add more salt to taste if needed. Enjoy!