Easy Corn Chowder in Bread Bowl

This is an easy and yummy chowder (*a pampered chef recipe). I never have ham on hand so I either skip it or use slices of ham lunch-meat (browned in skillet) in it's place. It is a good soup to serve in a bread bowl. Bread bowls make any thick soup or stew special. You can find them at local grocery store bakeries if you don't want to make them. Just toast them in the oven before serving.

2 medium potatoes peeled and dicced(if using red, don't peel)
1 C. cubed cooked ham
1/2 C. diced red bell pepper (or any color)
1/2 C. coarsley chopped celery
1 teaspoon butter
2 Tbs. flour
1 can chicken broth (14 oz) ( can substitute water & chicken bullion)
1 can (12oz) evaporate milk
1 can (15oz) creamed corn (can substitute with fresh or frozen corn)
Salt & Pepper to taste
cooked & crumbled bacon (optional)
2 Tbs. chives

Prepare vegetables (dicing). Heat butter in medium saucepan over medium heat. Add bell pepper and celery. Cook and stir until vegetables are crisp- tender. Stir in flour and heat until bubbly. Gradually add broth , evaporate milk and corn. Whisk until blended. Add potatoes; bring to a boil. Reduce heat and cook (uncovered ) for 10 minutes or until potatoes are tender. Stir in ham and heat through. Remove from heat; stir chives into soup and season with salt and coarse black pepper. Top with bacon.