This is a lovely, creamy soup – its warm coral color just right for a cold winter’s day in Maine or elsewhere.
Combine corn, onion, celery, and stock in a soup kettle and simmer for 30 minutes. Add tomatoes and cook for 15 minutes longer. Press through a food mill or sieve, then return mixture to soup kettle. Add salt and paprika. In a small saucepan, melt butter, whisk in flour, and add half-and-half. Add to the pureed vegetable mixture. Heat to boiling and serve at once.