Easy Corn Chowder

My favourite thing about Easter (besides the chocolate of course) is making this soup with mom's leftover ham. Easy it is, great for lunches or dinner. A little sweet, it balances a salty ham well. I can't take credit for it, it is a Pampered Chef recipe....enjoy.

• Ready In: 30 mins
• Serves: 4-6
• Yields: 6 1/2 cup

Ingredients

• 2  medium  unpeeled  red potatoes
• 1  cup  cubed cooked ham
• 1⁄2 cup  diced red bell pepper
• 1⁄2 cup  coarsely chopped celery
• 1  teaspoon butter or 1  teaspoon margarine
• 2  tablespoons all-purpose flour
• 1 (14 -14 1/2ounce) can chicken broth
• 1 (12 ounce) can fat-free evaporated milk
• 1 (15 ounce) can  creamed corn
• 2  tablespoons  sliced chives
•  salt & fresh ground pepper
•  cooked crumbled bacon (optional)

Directions

1. Cut potatoes and ham into 1/2 inch cubes, set aside.
2. Dice Bell pepper, and coarsely chop celery.
3. Heat butter in 3-gt saucepan over meadium heat. Add bell pepper and celery;cook and stir 3-4 minutes. Stir in flour; heat until bubbly. Gradually add broth, evaporated milk and corn, stirring until blended.
4. Add potatoes; bring to a boil. Reduce heat and cook 10 min or until potatoes are tender. Stir in ham; heat through. Remove from heat; stir chives into soup and season with salt and pepper to taste. Serve into bowls and top with bacon if desired.