A hearty and creamy corn and potato chowder that's perfect for any occasion.
Melt the butter in a large pot over medium heat.
Ensure the butter doesn't brown to keep the flavor mild.
Add the chopped onion and celery to the pot and sauté until softened.
Stir frequently to prevent sticking.
Pour in the water, add the diced potatoes, corn, salt, and white pepper. Bring to a simmer.
Cut the potatoes into uniform pieces for even cooking.
In a small bowl, whisk the flour with 1 cup of half-and-half until smooth.
Ensure there are no lumps in the mixture.
Stir the flour mixture into the pot, followed by the remaining half-and-half. Simmer until thickened.
Stir continuously to prevent the chowder from sticking to the bottom.
Adjust seasoning to taste and serve hot.
Garnish with chopped parsley or a sprinkle of paprika for a pop of color.
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