• Cook 1/2 cup diced onions and 1 cup diced celery in 1/4 cup butter until soft. Add 2 1/2 cups hot water, 2 cups peeled and cubed potatoes, 3 cups frozen corn, 1 tablespoon white sugar, 2 teaspoons salt and 1 teaspoons cracked pepper.
  1/4 cup butter, 1/2 cup diced onions, 1 cup diced celery, 2 1/2 cups hot water, 2 cups peeled and cubed potatoes, 3 cups frozen corn, 1 tablespoon white sugar, 2 teaspoons salt, 1 teaspoons cracked pepper
• Cover and simmer until potatoes are soft, about 30 minutes.
• In a small bowl, mix 3 tablespoons all-purpose flour into 1 cup of the2 cups half and half. Stir into the soup, then add remaining half and half. 
  3 tablespoons all-purpose flour, 2 cups half and half
• Heat until it gets nice and thick, smushing some of the potatoes against the side of the pot, and stirring often.
• Cool and stir through the 6 slices cooked and crumbled bacon. Either serve now, with extra bacon, or cool, label, seal and freeze.

From frozen

• Thaw it and heat until hot, but don't boil. Top with bacon if desired.
  6 slices cooked and crumbled bacon