Harvest Corn Chicken Chowder

• 1/2 cup chopped onion
• 1/2 cup chopped sweet red pepper
• 1 tablespoon olive oil
• 1 cup cubed fully cooked ham
• 2 garlic cloves, minced
• 2 cups water
• 2 cups cubed red potatoes
• 1-1/2 cups fresh or frozen corn
• 1 teaspoon reduced-sodium chicken bouillon granules
• 3/4 teaspoon dried thyme
• 1/2 teaspoon poultry seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup cubed cooked chicken breast
• 1 can (12 ounces) fat-free evaporated milk
• 3/4 cup 1% milk, divided
• 1/4 cup all-purpose flour

1. In a large saucepan, saute onion and red pepper in oil until onion is tender. Add ham and garlic; cook 1 minute longer. Stir in the water, potatoes, corn, bouillon, thyme, poultry seasoning, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are tender.
2. Add chicken; heat through. Stir in evaporated milk and 1/2 cup milk; bring to a boil. Combine flour and remaining milk until smooth; gradually stir into soup. Cook and stir for 2 minutes or until thickened.

onion, sweet red pepper, olive oil, garlic, water, potatoes, corn, chicken bouillon granules, thyme, poultry seasoning, salt, pepper, chicken breast, milk, milk, allpurpose

Taken from www.tasteofhome.com/recipes/harvest-corn-chicken-chowder/ (may not work)