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!
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