1/4 c. water
2 tsp. butter
1 (10 oz.) pkg. whole kernel corn
1/2 c. shredded carrots
1/4 c. chopped onion
1/8 tsp. pepper
2 (10 3/4 oz.) cans condensed cream of potato soup
2 c. milk
1 c. shredded cheddar cheese (4 oz.)
1/2 c. shredded Provolone cheese (2 oz.)
1 c. broccoli flowerettes (opt.)

Combine water, butter, corn, carrots, onion and pepper in 3 quart saucepan. Boil. Reduce heat, cover, and let simmer for 10 minutes. Stir in soup, then milk, cheeses and broccoli. Heat, stirring occasionally until cheese melts. Do not boil. Bring to serving temperature. Makes 7 to 8 cups or 4 or 5 servings.