Creole Corn Chowder - cooking recipe

Ingredients

2 c. bacon, finely diced
2 c. onion, finely diced
2 c. green pepper, finely diced
2 c. red pepper, finely diced
2 c. ham, finely diced
4 c. corn
3 c. tomatoes, diced
1/2 c. tomato juice
1 tsp. oregano, crumbled
1 tsp. basil
1 tsp. thyme (leaves)
1 tsp. red pepper, ground
1 tsp. black pepper
2 c. milk
1/4 c. flour
1/4 c. oil
2 c. cream

Preparation

In a heavy Dutch oven, saute bacon until crisp.
Add onion and peppers.
Cook until limp.
Add ham, corn, tomatoes and seasonings.
Simmer 30 minutes.
Make a roux of flour and oil. Add roux to corn mixture.
Bring milk to boil.
Add milk to corn mixture.
Simmer 15 to 30 minutes.
When ready to serve, add cream; heat.