Nothing beats a hot bowl of soup on a cold snowy day!
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
2 tablespoons all-purpose flour
1 can 14 oz. chicken broth
1 can 12 oz. fat-free evaporated milk
1 can 15 oz. creamed corn
2 tablespoons sliced chives
salt and ground pepper to taste
cooked crumbled bacon
Cut potatoes and ham into cubes and set aside. Dice bell pepper. Coarsely chop celery. Heat butter over medium heat. Add bell pepper and celery; cook and stir 3-4 min. or until crisp-tender. Stir in flour; heat until bubbly. Gradually add broth, evaporated milk and corn, whisking until blended.
I love this soup.