Melt vegan margarine in saucepan over medium heat.
Add in the flour and whisk until smooth and a roux forms (about 2 minutes).
Add onions and celery and sautée 5 minutes until soft but not brown.
Add water, potatoes, corn kernels, creamed corn, sugar, salt and pepper. Whisk until smooth.
Cover and simmer until potatoes are barely tender, about 30 minutes.
Add creamer of choice and simmer uncovered until soup has thickened to a creamy consistency, about 15-20 minutes.
Season to taste with additional salt and pepper if needed.