5 c. water
2 (10 3/4 oz.) cans condensed cream of mushroom soup
1 c. coarsely chopped fully cooked ham or full cooked smoked pork shoulder arm picnic
1 (8 3/4 oz.) can whole kernel corn
1/2 of a 10 oz. pkg. frozen cut broccoli
1/3 c. finely chopped onion
1/3 c. shredded carrot
1 1/2 c. nonfat dry milk powder
1/4 c. all-purpose flour
1 c. shredded American cheese or process cheese spread (4 oz.)

In Dutch oven combine 3 cups of the water, the mushroom soup, ham or smoked picnic, undrained corn, broccoli, onion and carrot; mix well. Bring to boiling. Reduce heat; cover and simmer for 8 to 10 minutes or until broccoli is tender. Combine the remaining 2 cups water, dry milk powder and flour; stir into soup mixture. Cook and stir until thickened and bubbly. Add cheese; cook and stir until cheese is melted. Makes 8 servings.