2-3 c. water (enough to cover potatoes)
5-6 med. diced Irish potatoes
1 lg. chopped onion
1 lg. or 2 sm. sliced carrots, thin
1 lg. can (16 1/2 oz.) cream style corn
3 c. skim milk
2 tbsp. butter
1/2 tsp. salt
1/4 tsp. pepper
1/2 c. shredded Cheddar cheese (optional)

Combine first 3 ingredients in a large Dutch oven and bring to a boil. Reduce heat and simmer until potatoes and onions are tender. Stir in carrots and simmer about 5 minutes. Stir in corn, skim milk, salt and pepper; heat thoroughly (do not boil). Add cheese, if desired until melted.