Corned Beef & Corn Chowder

6 cups chicken broth
1 1/2 pounds potatoes, peeled and quartered
1/2 medium onion
2 carrots, diced
1/2 green pepper, diced
1/4 tsp black pepper or to taste
1 can whole kernel corn, drained
5 oz corned beef, diced

Combine broth, potatoes and onions; bring to a boil. Reduce heat to med-low and simmer for 20 minutes. Transfer to blender and blend until smooth. Return puree to pan; add carrots and green pepper. Cook for 15 more minutes. Add black pepper, corn and corned beef; heat for 3-5 more minutes or until heated through.

1/4 (appx 2 cups)=355 calories/8 g. fat/6 g. fiber