1 cup chicken breast strips/pre-cooked/chopped cubed cooked
1 cup finely-chopped ham cubed fully cooked
0.8 teaspoon thyme dried
12 ounces evaporated milk fat-free canned
0.3 cup flour all-purpose
1.5 cups corn fresh
2 garlic clove minced
0.8 cup milk 1% divided
1 tablespoon olive oil
0.5 cup onion chopped
0.3 teaspoon pepper
0.5 teaspoon poultry seasoning
2 cups potatoes - remove skin red cubed
0.5 cup bell pepper sweet red chopped
0.5 teaspoon salt
2 cups water
Equipment
sauce pan
Directions
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.
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.
