Slow Cooker Corn Chowder

I was attempting a silent protest -- no new recipes from me until some of ya'll started posting some. But, last night's dinner was so good and healthy that I can't resist adding it to our blog!

*Bonus: this is vegetarian.
*2nd Bonus: this is super easy -- total time spent working on it was about 4 minutes (plus an additional 5-6 hours of cook time, during which you can paint your nails, watch TV, go shopping, etc)!
*3rd Bonus: this is a perfect meal for the winter months, especially when a panini is served along with it!

1/2 onion, diced
2 carrots, diced
3 celery ribs, diced
2 russet potatoes, peeled & diced
3 cups of frozen sweet corn
1 bay leaf
salt & pepper
1 tablespoon flour
1/4 cup heavy cream

Put the onion, carrots, celery, potatoes, corn and bay leaf into the slow cooker. Sprinkle salt and pepper, then pour in 2 1/2 cups of water. Cook, covered, on the low setting for 4-5 hours (until vegetables are soft).

Ladle some of the liquid into a small cup and add the flour to the cup, stirring until smooth. Pour the slurry back into the soup and stir to combine. Cook on high setting for another 30 minutes.

Stir in the cream. Taste and add more salt and pepper if necessary. Serve hot.