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Cheese and Corn Chowder

1 qt Water
3 1/2 qt Potatoes; diced
2 qt Carrots; sliced
2 qt Celery; chopped
2 tb Salt
2 ts Black pepper
3 1/2 qt Corn; cream-style
3 1/2 qt Skim milk
1 lb Lowfat colby cheese; grated


Combine water, potatoes, carrots, celery, salt, and pepper in a large kettle. Cover and simmer 10 minutes. Add corn and simmer 5 more minutes. Add milk and cheese, and stir until cheese melts and chowder is heated through. Do not boil.




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