Christmas Chowder

Here is the official recipe that we use to make our ham and corn chowder, but we never actually make it the same way each time. Lately, I have enjoyed a chunkier chowder, and since I really like the veggies in this soup, we sometimes use more than what the recipe calls for. This is the chowder we had for dinner Christmas Day, so you know it must be something special!

3 slices bacon, slivered (or more)
1/2 cup onion, chopped
1/2 cup carrot, chopped
1/2 cup celery, chopped
1/2 cup roasted red bell pepper, chopped
2 cups milk
1 15-ounce jar Alfredo pasta sauce
2 1/2 cups frozen corn
1 14-ounce can creamed corn
1 cup cooked ham, diced (or more)
2 4-ounce cans diced green chile peppers, undrained
1 teaspoon dried oregano, crushed
1 teaspoon Worchestershire sauce
1 teaspoon salt
1/4 teaspoon black pepper
Tony Chachere's Spice & Herb blend (optional)

In a 4- to 6-quart soup pot, cook bacon over medium-high heat until crisp. Remove bacon and set aside. Add onion, carrot, celery, and roasted red bell pepper to pot, cook and stir until vegetables are tender. Return bacon to pot and add remaining ingredients. Bring chowder to simmer. Simmer gently, uncovered for 25-30 minutes stirring often. This always is better the next day, and it freezes well, too. 8 servings