1/2 c. water
4 tbsp. butter
2 (10 oz.) pkg. frozen corn
4 cans cream of potato soup
1 c. shredded carrots
1/2 c. chopped onion
Pepper
4 c. milk
2 c. shredded Cheddar
1 c. Provolone

Put water, butter, corn, carrots, onion and pepper in large saucepan and simmer 10 minutes. Add milk, potato soup and cheeses. Heat on low until cheese is melted and it is hot. Do not boil.