In a skillet, sauté the onion and celery in the butter until the onion is translucent.
Remove from heat and add the flour, salt and pepper. Stir and place in the Crock-Pot® Slow Cooker.
Add the water and then stir in the potatoes, mushrooms and carrots.
Cover and cook on Low for 6-8 hours or on High for 3-4 hours.
When cooking time is finished, add the milk and Parmesan cheese and cook for 30 minutes on High.
I've never been one for cream soups or chowders, but this one actually sounds good. I've been looking for some new soups with the cooler temps we've been having, especially when it's been rainy here lately....just begs for soup! Found this one on crockpot.com.