Mimi's Cafe Corn Chowder

2 Tablespoons butter
2 Large celery stalks, chopped (about 1 1/2 cups)
1/2 Cup diced white onion
4 Cups water
1 russet potato, peeled and cut into 1/2-inch cubes (about 2 cups)
1 bay leaf
1 15-ounce can cream-style corn (with liquid)
1 15-ounce can whole kernel corn (with liquid)
2 Teaspoons granulated sugar
1/2 Teaspoon salt
1/8 Teaspoon white pepper
1/2 Cup all-purpose flour
1-1/2 Cups half-and-half

Garnish
minced fresh parsley


In large saucepan, melt butter and saute onion and celery for 5 minutes
until soft, but not brown. Add water, potato, corn, and seasonings. Cover
and simmer for 15-20 minutes, or until potatoes are barely tender.

Whisk the flour into 1 cup of the half and half, and stir into the soup. Add
the remaining 3 cups of half and half Simmer for about 15 minutes, until the
soup has thickend to a creamy consistency. Sprinkle with minced parsley.

Servings: 8