Cheese and Corn Chowder

2 cups diced potatoes
2 cups cream style corn
1 1/2 cup milk
1 cup sliced carrots
1 cup chopped celery
2/3 cup grated cheese
1/2 cup water
1 tsp. salt
1/4 tsp. pepper

In a sauce pan, combine water, potatoes, carrots, celery, salt and pepper. Simmer for 10 minutes, then add the corn. Simmer 5 minutes and then add milk and cheese. Cook until the cheese is melted and soup is hot. Do not boil.