Creole Corn Chowder
~ from Joe Simmer's Creole Slow Cookin'

1/4 lb sliced bacon
1 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1/2 cup chopped celery
1 tsp minced garlic
1/2 tsp black pepper
1 tsp white pepper
1/4 tsp cayenne pepper
1 bay leaf, crushed
1/4 tsp dried thyme
1 tsp salt
1/4 lb tasso, chopped
1 1/2 cups chopped carrot
1/2 lb red potatoes, diced
1 lb corn kernels, fresh or frozen
2 14 1/2 ounce cans creamed corn
2 cups chicken broth
1 cup heavy cream
1/2 cup finely chopped green onions

In a large skillet set over medium heat, fry the bacon until
crisp and set aside.

Saute the chopped onion, green and red bellpepper, and 
celery in the bacon drippings for 10 min., stirring occasionally.
Add the minced garlic, black, white and cayenne pepper,
bay leaf, thyme, salt and chopped tasso and cook for 1 min.

Transfer to the slow cooker and add the crumbled bacon,
diced carrots, diced potatoes, corn, creamed corn and 
chicken broth.  Stir to mix, cover and cook on high for 3 to
3 1/2 hours or on low for 6-7 hours.  

Then, if cooking on low, switch to high, add the heavy cream
and chopped green onion and cook for an additional 30 min.

Chef's Notes:
For a variation, and a more substantial dish, add 1 lb of peeled
crawfish tails or cooked, diced chicken at the time you add the
cream and green onions.