Green Chile & Oyster Chowder

1. 1

   Boil potatoes in water for 4 minutes, drain, rinse and let cool.

2. 2

   Set aside.

3. 3

   Over low heat cook onion and bay leaf in one cup of clam broth (or fish stock) for 15-20 minutes until cooked through.

4. 4

   Discard bay leaf and let cool.

5. 5

   Fry the green chiles in the oil for about 4-5 minutes or until skin blisters but not black.

6. 6

   Skin chiles, remove seeds and cut into 1/2 inch dice.

7. 7

   Steam the corn in 1/4 cup water for 2 minutes until tender (or use frozen thawed corn kernals).

8. 8

   In a large soup pot, combine the oysters with their liquid, the remaining broth (1 1/2 cups) and the green chiles and cook over low heat for 2-5 minutes, then add the potatoes, onion and red pepper and bring to a boil over medium high heat.

9. 9

   Stir in half-and-half (or heavy cream), keeping mixture below a boil (or half-and-half will seperate).

10. 10

    Stir in salt, corn and butter.

11. 11

    Pour soup into soup bowls and garnish with marjoram.

* Per serving · 4 servings · Values may vary.