Cheesy Ham 'N Corn Chowder

1 tablespoon Butter
1 medium (1/2 cup) onion, coarsely chopped
1 small (1/2 cup) green pepper, chopped
2 tablespoons all-purpose flour
1 (14 1/2-ounce) can chicken broth
4 small new red potatoes, each cut into 6 wedges
1/2 teaspoon dried sage leaves, crushed
1/4 teaspoon pepper
1 1/2 cups milk
8 ounces (1 cup) American Cheese, cubed
8 ounces (1 cup) cooked ham, chopped
1 (10-ounce) package frozen whole kernel corn

Melt butter in 3-quart saucepan until sizzling; stir in onion and green pepper. Cook over medium heat, stirring occasionally, until tender (3 to 4 minutes). Stir in flour until smooth and bubbly. Stir in chicken broth, potatoes, sage and pepper. Cover; continue cooking, stirring occasionally, until potatoes are tender (15 to 20 minutes). Add all remaining ingredients. Continue cooking, stirring occasionally, until heated through (8 to 10 minutes). Makes 6 (1-cup) servings.