Green chile and oyster chowder

Yield: 4 Servings

Measure Ingredient
1 pounds Red Potatoes, Cut Into
\N \N 1/2-inch Dice
1 medium Onion, Finely Chopped
2½ cup Fish Stock Or Clam Juice
1 medium Bay Leaf
½ pounds Fresh Green Chiles
2 cups Peanut Oil
½ cup Fresh Corn Kernels
16 \N Shucked Oysters In Their
\N \N Liquor
1 large Sweet Red Bell Pepper,
\N \N Roasted, Peeled and Cut
\N \N Into 1/2-inch Dice
2 cups Half & Half
\N \N Salt To Taste
1 tablespoon Butter
1 teaspoon Fresh Marjoram, Chopped

Gently boil the potatoes for about 4 minutes in salted water, rinse and cool. Cook the onion with 1 cup of the stock and the bay leaf over low heat for 15 to 20 minutes, until cooked through, but not browned. Discard the bay leaf and cool. Fry the green chiles in the oil for about 4 to 5 minutes until the skin is blistered, but not blackened. Skin the chiles, remove the seeds and cut into ½-inch dice. Steam the corn in ¼ cup of water in a covered pan for 2 minutes or until tender.

In a large pan, combine the oysters with their liquor, the remaining stock, and the green chiles. Heat for 2 minutes, then add the potatoes, onion and red pepper, and bring to a boil. Add the half and half, keeping the mixture below a boil to keep the half and half from separating. Add the salt, corn and butter. Pour into soup bowls and garnish with the marjoram.

From Gemini's MASSIVE MealMaster collection at

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