Potato Corn Chowder

1 can chicken broth
3 C water w/2 tsp chicken bouillon
4 large baking potatoes
1/2 small bag baby carrots, chopped
1 large onion, diced
1-2 garlic cloves, pressed
Fresh cracked pepper and salt to taste

Cook all above ingredients until tender. Drain remaining broth, reserving it, and add:

1 can evaporated milk
1-2 cups cold milk mixed with 1 - 2 Tbsp cornstarch
1/2 lb ham, diced
3 cups frozen corn
Add back in a portion (or all) of remaining broth to desired consistency

Cook about 1 hour on low temperature.

When hot, add:

10 -12 oz shredded sharp cheddar cheese
1 T parsley

Do not overheat or milk/cheese will separate.

Submitted by Sharon Sabin