1 can (14-oz) chicken broth
2 cans (10-oz each) cream of potato soup
1 large onion, chopped
3 celery ribs, sliced
1 pkg (16-oz) frozen corn, thawed
3/4 cup water
2/3 cup heavy cream
Combine all ingredients, except cream, in a 5 - 6 quart slow cooker. Place lid on cookers and cook 3 to 4 hours on low.
Add the cream, stir and cook another 15 minutes until heated through.
Yield: Serves 4 to 6