CORN CHOWDER
2 medium unpeeled red potatoes
1 cup cubed cooked ham
1/2 cup diced red bell pepper
1/2 cup coarsely chopped celery
1 tsp butter or margarine
2 Tbsp all- purpose flour
1 can (14 ounces) chicken broth
1 can (12 ounces) fat-free evaporated milk
1 can (15 ounces) creamed corn
2 Tbsp sliced chives
salt and pepper to taste
cooked crumbled bacon (optional)
1. Cut potatoes and ham into 1/2-inch cubes, set aside. Dice bell pepper. Coarsely chop celery. Heat butter in saucepan over medium heat. Add bell pepper and celery; cook and stir 3-4 minutes or until vegetables are crisp-tender. Stir in flour; heat until bubbly. Gradually add broth, evaporated milk, and corn; whisk until blended.
2. Add potatoes; bring to a boil. Reduce heat; cook, uncovered, 10 minutes or until potatoes are tender. Stir in ham; heat through. Removed from heat; stir in chives and salt and pepper. Top with bacon if desired.