Ham Macaroni and Cheese Chowder

1 (14 oz.) can of chicken broth
1 Cup of water
1 Cup of elbow macaroni
1 Cup frozen corn
1 Cup frozen peas and carrots
1 Cup cooked ham, diced
6 oz. of American cheese, cubed
1 Cup milk

Pour the chicken broth and water into a large saucepan.
Place the pan over high heat and bring to a brisk boil.
Pour in the macaroni.
Reduce the heat to medium low.
Simmer for 12 minutes or until the macaroni is tender.
Do not drain.
Stir in the corn, peas and carrots, ham and cheese cubes.
Pour the milk into the pan and stir until blended in well.
Cook, stirring often, for 5 minutes or until the cheese has completely melted.

Makes 4 servings