Recipe works best in a slow-cooker.
3-4 fist-sized potatoes, washed and cubed. (I’d advise leaving the skin on)
2 diced celery stalks
1 cup shredded cheddar
1, 15-oz can of corn, undrained
1 diced onion (I used about 2/3rds of an onion)
1, 12-oz can of cream of chicken soup (or cream of mushroom for vegetarians, it tastes so good both ways)
Salt & Pepper to taste
2 cups of water
Shove it all in the crackpot. Put it on high for 8 hours.
It’s so easy.
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