Clam and Cheese Chowder

2 ½ cups water
2 teaspoons instant chicken bouillon granules
2 cups thinly sliced carrots
2 cups frozen peas
¼ cup sliced green onions
¼ teaspoon black pepper
1 cup skim milk
¼ c. cornstarch
4 (6 ½ ounce) cans minced clams
2 cups shredded American cheese
In a large saucepan combine water, bouillon granules, carrots, peas, green onions and pepper. Heat until it reaches a boil. Stir together milk and cornstarch. Stir themilk into the vegetable mixture. Cook and stir until thickened and bubbly. Stir in undrained clams and cheese. Cook until cheese is melted.
Serves 8.