Easy 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 teaspoon butter/margarine
2 tablespoons all-purpose flour
1 can (14-14 1/2 oz) chicken broth
1 can (15 oz) fat-free evaporated milk
1 can (15 oz) creamed corn
2 tablespoons sliced chives
Salt and ground black 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 3-qt saucepan over medium heat. Add bell pepper and celery; cook and stir 3-4 minutes or until vegetables are crisp-tendor. Stir in flour; heat until bubbly. Gradually add broth, evaporated milk and corn, whisking until blended. Add potatoes; bring to 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 top with bacon, if desired.

# of servings: 6
# in the freezer: 5

**Just a note, I am not a big soup eater. I prefer more the cream soups or soups with more "stuff" in them. I tend to add more potatoes and "stuff" to this soup. This tends to make more servings.