ADD THE BUTTER TO A LARGE POT OVER MEDIUM HEAT, AND AS SOON AS IT HAS MELTED, ADD THE CHOPPED ONION. SAUTE 6-8 MINUTES. ADD GARLIC AND STIR FOR A 1 MINUTE MORE.
ADD IN THE CORN AND STIR TO COMBINE. SPRINKLE THE FOUR OVER THE CORN MIXTURE AND STIR UNTIL COATED.
ADD IN THE CHICKEN BROTH, ONE BIG SPLASH AT A TIME, STIRRING AFTER EACH ADDITION.
NEXT, STIR IN THE HALF AND HALF, SALT, SUGAR, PEPPER, AND CELERY SALT AND STIR. SIMMER FOR 10 MINUTES.
LADLE HALF OF THE SOUP INTO A BLENDER. REMOVE THE FEED TUBE AND COVER IT WITH A DISH TOWEL. PROCESS UNTIL THE MIXTURE IS PUREED.