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Creamy Corn Chowder

4 tbsp Island Farms Butter
6 tbsp onions, chopped
¾ cup celery, diced
2 ½ cups hot water
2 cups raw and peeled cubed potatoes
3 cups corn
2 tbsp. sugar
2 tsp salt
Dash of white pepper
4 cups Island Farms half & half cream
3 tbsp flour

On medium heat, melt butter, then simmer onion and celery for 5 minutes until soft. Add water, potatoes, corn and seasonings. Cover and simmer for 30 minutes or until the potatoes are barley tender. Wisk 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. For a thicker soup simmer another 5 – 10 minutes. Serving 4-6.