Corn And Potato Chowder

• 1 c. chopped onion
• 2 cloves garlic, minced
• 1 Tbsp. olive oil
• 2 c. diced potato
• 1 c. red or green bell pepper
• 2 c. chicken stock or broth
• 1/4 tsp. black ground pepper
• 1/4 tsp. ground marjoram or Italian seasoning
• 1 large bay leaf (optional)
• 1/8 tsp. ground nutmeg
• 2 c. cream-style corn
• 1 c. whole kernel corn, drained
• 12 oz. evaporated milk or half and half

1. In large saucepan over medium heat, saute the onion and garlic in the oil until tender. Do not brown. Add the potatoes, bell pepper and seasoning. Bring to a boil; reduce heat to low and simmer approximately 20 minutes or until potatoes are tender, stirring occasionally. Stir in the remaining ingredients and heat for another 2 to 5 minutes, stirring constantly. Remove bay leaf before serving. Makes 6 to 7 cups.

onion, garlic, olive oil, potato, red, chicken, black ground pepper, ground marjoram, bay leaf, ground nutmeg, creamstyle, whole kernel corn, milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=983358 (may not work)