Hearty Chicken and Corn Chowder

1 t. olive oil
1 large onion, finely chopped
1 red bell pepper, diced
1 potato, peeled and diced
1 oz. Canadian bacon, diced
1 c. reduced sodium chicken broth
1 c. evaporated skim milk
1. c. canned cream corn
3/4 lb. boneless, skinless chicken breast, diced
1/2 t. salt
1/2 t. ground pepper
3/4 c. frozen corn kernals

In medium saucepan, heat oil until hot over medium heat. Add the onion, bell pepper, potato, and bacon. Cover and cook, stirring occasionally, until vegetables begin to soften, about 5 minutes. Stir in the broth, evaporated milk, and creamed corn. Bring to a boil and reduce to a simmer. Cook uncovered, stirring occasionally, for 10 minutes. Stir the diced chicken, salt, and black pepper and cook until the chicken is cooked through, about 5 minutes. Stir in the corn kernels and cook until the corn is just heated through, about 2 minutes longer. Serves 4.

--Keri