Melt butter in dutch oven or pot large enough to cook soup in. I added a link at the bottom to the dutch ovens I love cooking soup in. Add diced onions, garlic, potato and celery salt.
Cook until onions are tender. Add chicken broth, corn, chicken bouillon cube, cayenne and some pepper. Bring to boil, turn down and then cover with a lid. Cook for about 7-10 minutes until the potatoes are tender. While this is cooking whisk the half and half and flour together.
Add this mixture to the soup once potatoes are soft. Turn down to low cook for about 7 minutes, stirring occasionally. I added in about 1/3 cup shredded Monterrey jack cheese and stirred until it melted.
Pour in bowl, garnish with shredded cheese, bacon bits and chives, if desired. Enjoy!!!