Broccoli chowder

Ingredients:

• 1 pkg (141 g)  Scalloped Potatoes
• 2 cups (500 mL) skim milk
• 1/2 cup (125 mL) Corn
• 1/4 cup (50 mL) chopped celery
• 2 cans (each 10 oz/284 mL) chicken broth
• 1 1/4 cups (300 mL) water
• 1 pkg (500 g) Frozen Cut Broccoli
• 1 1/2 cups (375 mL) shredded cheese

Preparation:

            Heat potatoes, sauce mix and remaining ingredients except cheese to boiling in 3-quart (3 L) saucepan or Dutch oven over high heat, stirring occasionally and breaking up broccoli with fork.
           Reduce heat; cover and simmer 15 to 20 minutes, stirring occasionally, until potatoes are tender.
Stir in cheese. Cover and simmer about 5 minutes, stirring occasionally, just until cheese is melted.