Step 1

Melt butter in sauce pan over medium heat.  Add in the flour and whisk until smooth and a roux forms (about 2 minutes).

Step 2

Add onions and celery and saute 5 minutes until soft, but not brown.

Step 3

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.

Step 4

Add half and half and simmer uncovered until soup has thickened into a creamy consistency, about 15 minutes.

Step 5

Season with salt and pepper to taste