cowdah!

Corn Chowder(Yields 2 1/2 quarts)  
   
4 tablespoons butter or margarine 3 cups frozen corn, thawed
6 tablespoons onion, chopped 2 tablespoons sugar
3/4 cup celery, large dice 2 teaspoons salt
2 1/2 cups hot water 1 pinch white pepper
2 cups raw potato, peeled and cut in 1/2" cubes 3 tablespoons flour
1 quart Half & Half  
 
On medium heat, melt butter, then simmer onion and celery for 5 minutes until soft, but not brown.
Add water, potatoes, corn and seasonings. Cover and simmer for 30 minutes or until potatoes are barely tender.
Whisk the flour into 1 cup of the Half & Half, and stir into the soup. Add the remaining 3 cups of Half & Half. Simmer for about 15 minutes until the soup has thickened to a creamy consistency.
Correct the seasoning with additional salt and pepper if needed. In order to correct the consistency or the soup you may add a little milk to make it thinner. To make the soup thicker, simmer another 5-10 minutes.

This is the recipe from Mimi's Cafe. I tend to think that the soup is a little too sweet for my taste. By adding bacon at the start of the recipe, you can add more depth of flavor. And I would probably substitute chicken stock for the water. That would probably fix it.