crock pot summer corn chowder

5 russet potatoes, scrubbed well and cubed
2 onions, chopped
2 stalks celery, chopped
2 cans corn, undrained (I used 4 ears of fresh)
2 tablespoons butter
1 can chicken broth
1 cup milk

In a crock-pot, add everything except the milk and cook on low for 8-9 hours. (You know your own crock-pot, so adjust the time accordingly. I cooked the chowder for 5 hours.)

Add the milk and cook for another 30 minutes, then serve up!