Creole Corn Chowder

I got this recipe from a co-worker and tried it for the first time last night.  We loved it!!  At the top, it reads, "Some recipes are passed down through family, but some are passed through good friends."  Perfect for posting here!

1 cup finely diced bacon (I used one package; turkey bacon as a healthier option)
1 cup finely diced onion
1 cup finely diced green bell pepper
1 cup finely diced red bell pepper
1 cup finely diced ham
2 cups corn
1 1/2 cup diced tomatoes
1/4 cup tomato juice (I used Bloody Mary mix - it's all we had!)
1/2 tsp oregano
1/2 tsp basil
1/2 tsp thyme
1 tsp crushed red pepper
1 tsp black pepper
1 cup milk
1/8 cup flour
1/8 cup oil (I used olive oil)
1 cup cream (I used half & half)

Saute bacon in large pan until crisp.  (I cut it into small pieces before frying.)  Add onion and bell peppers; cook until limp.  Add ham, corn, tomatoes, tomato juice, and seasonings.  Simmer 30 minutes.  Bring milk to boil in saucepan.  Make a roux with the flour and oil in another saucepan.  Add roux to corn mixture and mix well.  Add milk.  Simmer 15 to 20 minutes.  (I did not simmer this long - I'm too impatient!)  When ready to serve, add cream (or half & half) and cook until hot.  Serves 5 to 6 people...AND makes for great leftovers!

Note: I had to add lots more milk and half & half because I wanted mine more "soupy".  It's pretty chunky otherwise.  Enjoy! =)

Sauteing the bacon, onion, and peppers

After adding the corn, ham, tomatoes, and tomato juice

Finished product - DELISH!