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