Corn Chowder

2 potatoes, peeled and diced
1 rib celery, sliced thin
1/4 - 1/2 cup chopped onion, depending on your taste
16-ounce can whole kernel corn, drained
8 ounces smoked sausage, cut in half lengthwise and sliced
12 ounce can evaporated milk
2 slightly rounded tablespoons all-purpose flour
salt and pepper to taste

Cook potatoes, celery and onion in water to cover until vegetables are tender.  Add corn and smoked sausage; heat through.  Add evaporated milk and bring to a simmer.  Shake flour and about 1/2 cup or so of water in a shaker to blend.  Stir flour mixture into chowder along with enough additional water, if needed, to bring to a nice chowder consistency, stirring until mixture returns to a simmer.  Simmer two minutes over low heat.  Add salt and pepper to taste but keep in mind salt leeches out of the sausage and flavors the whole chowder.