Source:

Sonia

Serves/Makes:9

Ingredients

• 1/4 cup (60 ml) butter
• 6 tbsp (90 ml) chopped onion
• 3/4 cup (175 ml) diced celery
• 2-1/2 cups (600 ml) hot water
• 2 cups (475 ml) cubed peeled boiling potatoes, 1/2-inch pieces
• 3 cups (700 ml) frozen corn kernels, thawed
• 2 tbsp (30 ml) sugar
• 2 tsp (10 ml) salt
• dash white pepper
• 3 tbsp (45 ml) flour
• 1 quart (950 ml) half and half cream

Preparation

• Melt butter in saucepan over medium heat.
• Add onion and celery and saute 5 minutes until soft but not brown.
• Add water, potatoes, corn, sugar, salt and pepper.
• Cover and simmer until potatoes are barely tender, about 30 minutes.
• Whisk flour into 1 cup (225 ml) half and half.
• Stir into soup.
• Add remaining 3 cups (700 ml) half and half and simmer until soup has thickened to creamy consistency, about 15 minutes.
• Season to taste with additional salt and pepper if needed.
• If too thick, add milk; if too thin, simmer 5 to 10 more minutes.

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