Wash and peel the potatoes. Slice into bite-size pieces.

Boil the potatoes in your 2 cups water until slightly tender and set aside.

While the potatoes are boiling, peel and chop the onion finely and open the canned corn. DO NOT DRAIN!

In a large enough saucepan, melt the butter and saute the onions, making sure to keep the flame on low heat to prevent the butter from burning.

Combine the flour and powdered milk before adding into the onion and butter. This is your roux, and will be used as a thickener for the chowder.

Note: instead of using powdered milk, you can use fresh milk and just add it in the next step.

Once the butter has been absorbed by the flour and milk, add a little of the liquid from the canned corn and mix until you get a paste-like consistency.

Continue adding the liquid slowly, making sure the mixture is free from lumps, until you have drained the can.

Add the boiled potatoes and the corn and bring to a boil.

Add in the dried celery leaves, crushing to make a fine powder. Season with salt, pepper and chili powder as needed.

Note: if using fresh celery, add in the chopped stem and leaves after simmering.

Keep on low flame and simmer for 5-10 minutes, making sure to give it a stir now and then to prevent the potatoes from clumping.

Serve and enjoy! :)