Red and Yellow Chowder
	6 tsp    olive oil   1   large onion, chopped   1   small red bell pepper, chopped   2 Tbs    flour   3   cans ff chicken broth   2   potatoes, peeled and chopped   4 cups    frozen corn     Salt and pepper to taste   1 cup    ff evaporated milk     1 In a soup pot, heat oil over med-heat. Add onion and cook till translucent, 3 mins. Add bell pepper and cook another 3 mins. Sprinkle flour over onion and bell pepper and cook, stirring continually, for another 3 mins. 2 Add the broth and potatoes and bring to a boil. Cover and cook for about 5 mins, then uncover and allow potatoes to finish cooking, another 5 mins. 3 Add corn, salt, pepper, and evaporated skim milk. Reduce heat to low heat and cook for about 5 mins, stirring as necessary. When nice and hot and corn is tender, serve it up!   Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc.