Easy Corn Chowder

I am getting the feeling that it's going to be cold forever.  Now I realize that we really didn't get any winter weather until February this year but I am tired of the cold and snow.  Time to move on and honestly spring and summer are so much nicer.  It's a good thing I can eat soup year round!

2 medium unpeeled red potatoes
1 C. cubed cooked ham
1/2 C. diced red bell pepper
1/2 C. coarsely chopped celery
1 tsp. butter or margarine
2 tbsp. all purpose flour
14oz. chicken broth
1 12oz. can fat free evaporated milk
1 15oz. can creamed corn
2 tbsp. sliced chives
Salt and freshly ground pepper to taste
Cooked crumbled bacon (optional)

Cut potatoes and ham into 1/2 inch cubes; set aside.  Dice bell pepper.  Coarsely chop celery.  Heat butter in a 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, whisking as you go.

Add potatoes; bring to a boil.  Reduce heat; cook, uncovered, 10 minutes or until potatoes are tender.  Stir in ham; heat through.  Remove from heat, stir chives into soup and season with salt and pepper.  Ladle soup into bowls and garnish with cooked bacon, if desired.

6 servings (6 1/2 cups)

210 calories, 4g. fat, 34g. carbs, 11g. protein, 880mg. sodium, 1 g. fiber.