Easy Corn Chowder
2 Medium unpeeled red potatoes
1 cup cubed cooked ham
½ cup diced red bell pepper
½ cup coarsely chopped celery
1 teaspoon butter or margarine
2 tablespoons all-purpose flour
1 can (14-14 ½ ounces) chicken broth
1 can (12 ounces) fat-free evaporated milk
1 can (15 ounces) creamed corn
2 tablespoons sliced chives
Salt and ground black pepper to taste
Cooked crumbled bacon (optional)
1. Cut potatoes and ham into ½ - inch cubes using Chef’s Knife or Crinkle Cutter; set aside. Dice bell pepper. Coarsely chop celery using Food Chopper. 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, whisking with Nylon Spiral 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. Remove from heat; stir chives into soup and season with salt and black pepper. Ladle soup into bowls using Nylon Ladle. Top with bacon and serve.