Easy Corn Chowder
×Category: Main Courses | Type: Soups | Servings: 2 | By: Curator Mikey
Hearty corn chowder with potatoes, ham, bell pepper, celery, and creamed corn.
Ingredients
- Red Potatoes (Unpeeled): 2 Medium
- Cooked Ham (Cubed): 1 Cup
- Red Bell Pepper (Diced): 1/2 Cup
- Celery (Coarsely Chopped): 1/2 Cup
- Butter or Margarine: 1 TSP
- All-Purpose Flour: 2 TBSP
- Chicken Broth (14–14 1/2 ounces): 1 Can
- Fat-Free Evaporated Milk (12 ounces): 1 Can
- Creamed Corn (15 ounces): 1 Can
- Chives (Sliced): 2 TBSP
- Salt: 1 To
- Ground Black Pepper: 1 To
- Cooked Bacon (Crumbled): 1 Optional
Instructions
- Cut potatoes and ham into 1/2-inch cubes and set aside. Dice red bell pepper and coarsely chop celery.
- In a 3-quart saucepan over medium heat, melt butter. Add bell pepper and celery; cook and stir 3–4 minutes or until vegetables are crisp-tender. Stir in flour and cook until bubbly.
- Gradually add chicken broth, evaporated milk, and creamed corn, whisking until blended. Season with salt and black pepper to taste. Heat through and top servings with sliced chives and crumbled bacon, if desired.
- Enjoy!
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