Cook celery and potatoes with a little olive oil. Then add a cup of water and cook until vegetables soft. Add the rest of the water. Bring to a boil.

Add the creamed corn and frozen corn. Bring to boil again. Stir and let it simmer for about 5 minutes.

Mix the cornstarch and water in a small bowl to create a slurry. Blend the soup. Gradually pour corn starch mixture into the soup while stirring to thicken. Add cream.