A hearty and flavorful chowder perfect for any season.
Melt the butter in a large pot over medium heat.
Ensure the butter doesn't brown; keep the heat moderate.
Add the diced onion and celery to the pot and sauté until softened.
Stir frequently to prevent sticking.
Sprinkle the flour over the vegetables and cook, stirring constantly, for 2 minutes.
This step thickens the chowder, so ensure the flour is evenly mixed.
Gradually add water while stirring to avoid lumps.
Use warm water to integrate more smoothly.
Add the diced potatoes and bring to a simmer. Cook until the potatoes are tender.
Test the potatoes with a fork for doneness.
Stir in the corn, bell pepper, garlic powder, onion powder, and white pepper.
Adjust the seasoning to your taste at this stage.
Pour in the half-and-half and gently heat through without boiling.
Boiling can cause the cream to curdle, so keep the heat low.
Serve the chowder hot, garnished with fresh herbs if desired.
Pair with crusty bread for a complete meal.
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