Corn Chowder

This is was originally a Pampered Chef recipe...I've modified it. Its literally a throw together and heat up soup. You can assemble this the day before, and heat it later. The flavors improve overnight. Good for leftover ham.

Corn Chowder
2 cans diced potatoes, drained
1 cup cooked ham, cubed (use leftovers from holiday hams!)
1 small jar pimentos, with liquid
1 stalk celery, chopped
1 carrot, peeled and chopped
2 Tbsp flour
1 tsp butter
2 cups chicken broth
1 small can evaporated milk, OR 1/2 cup cream
1 can creamed corn
3-4 slices of bacon, cooked crisp OR bacon bits

Saute celery and carrots in butter about 5 minutes. Add flour, and cook 2 minutes. Add chicken broth, potatoes, pimentos, corn, milk, and ham. (If using cream, do not add it until the last 2 minutes of simmering.) Add salt and pepper to taste, and simmer another 15 minutes. Serve with crumbled bacon on top.