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Clam And Cheese Chowder

1¼ cups water
1 teaspoon instant chicken bouillon granules
1 cup shredded carrot
1 cup frozen peas
¼ cup sliced green onions
1/8 teaspoon pepper
1 cup skim milk
2 tablespoons cornstarch
2 6½-ounce cans minced clams
1 cup shredded American cheese (4 ounces)


In a 2-quart saucepan combine water, bouillon granules, carrots, peas, green onions, and pepper. Heat to boiling.

Stir together milk and cornstarch; stir into vegetable mixture. Cook and stir till thickened and bubbly. Cook and stir 1 minute more. Stir in undrained clams and the cheese till cheese is melted.

Makes 4 servings.