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Bring water, butter, corn, carrots, onion and pepper to a boil in a 3-quart saucepan. Cover and simmer 10 minutes. Stir in soup, then milk, Cheddar and Provolone cheese and broccoli. Heat, stirring occasionally, until cheese melts and serving temperature is reached. Do not boil. Garnish with broccoli flowerets, if desired. Makes 7 to 8 cups.
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Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Four cheese knives — soft, hard, crumbly, spreading for cheese boards
Wire cutter for clean cheese portions — soft and semi-hard cheese