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Melt butter in saucepan over medium heat.
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Add in the flour and whisk until smooth and a roux forms (2 minutes).
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Add onions and celery and sautée 5 minutes until soft but not brown.
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Add water, potatoes, corn kernels, creamed corn, sugar, salt and pepper. Using a wire whisk, whisk until smooth.
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Cover and simmer until potatoes are barely tender, about 30 minutes.
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Add half and half and simmer uncovered until soup has thickened to a creamy consistency, about 15 minutes.
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Season to taste with additional salt and pepper if needed.