I made this the other day and thought it turned out well. It's still, obviously, too hot to cook, but I made it at night, then put it in the fridge and reheated it for lunch. Creole Corn Chowder 6 slices bacon, diced 1 c diced onion 1 c diced green bell pepper 1 c diced red bell pepper 1 c diced ham 2 c corn 1 can (14.5 oz) diced tomatoes, with juice 1/2 t oregano (dried) 1/2 t basil (dried) 1/2 t thyme (dried) 1 t crushed red pepper 1/2 t black pepper 1 c milk 2 T flour 2 T oil 1 c half-and-half Saute bacon in heavy pan until crisp. Add onion and bell peppers; cook until limp. Add ham, corn, tomatoes, tomato juice and seasonings. Simmer 30 minutes. Make a roux with the flour and oil in a saucepan. Add roux to corn mixture and mix well. Bring milk to boil in the microwave (or a saucepan). Add milk to soup. Simmer 15-20 minutes. When ready to serve, add half-and-half and cook until hot. Serves 6. Serve with boiled lobster or any fish entree.* Adapte