Sister's E's Creamy Corn and Potato Chowder

2 T. butter
1 large onion, finely chopped (can use half and is still delish)
1 rib celery, finely chopped (optional)
5 1/2 cups chicken stock
1 1/2 cups frozen corn kernels
2 large all purpose potatoes, peeled and diced
1/2-3/4 tsp. salt
1 cup heavy cream (whole milk or half-n-half very good, just not as creamy)
3 T. flour
black pepper to taste
1 8oz bag shredded sharp cheddar cheese
1/2 green pepper (optional)
1/2 red pepper (optional)


Melt butter in large saucepan or medium soup pot.  Stir in veggies.  Parially cover pan and cook vegetables 10 minutes.  Stir a bit.  Add chicken stock, corn, potato and bring to low boil.  
Lower heat, cover pot and simmer for 10ish minutes, or until potatoes tender.


In small bowl, whisk together cream and flour.  Stir the mixture into the soup.  Bring soup back to low boil, reduce and simmer 10 minutes.  Add cheese, salt and pepper to taste.  Serve when cheese melted.