Corn Chowder

Corn Chowder

1 tbsp butter
1/2 c chopped onion
1/2 c diced celery
1 1/4 c water
1 small baking potato, peeled and cut into 1/2 in cubes.
14 3/4 oz can of no-salt-added cream corn
1 1/2 c whole kernel corn
1-2 tsp sugar
1 tsp powdered chicken bouillon
1 c half and half
1 tbsp all purpose flour
salt and pepper
2 tbsp minced fresh parsley

Melt butter over medium heat. Add onion and celery. Cook for 5 minutes or until soft but not brown, stirring occasionally. Stir in the water, potato, both corns, sugar, bouillon, salt, and pepper. Increase the heat to medium high and bring to a boil. Reduce the heat and simmer, covered, for 20 minutes, or until the potatoes are just tender, stirring occasionally.

Pour the half and half into a small bowl and whisk in the flour. Stir into the soup. Stir in the parsley. Simmer for 15 minutes, or until the soup has thickened, stirring frequently.