Manhattan-Style Clam Chowder

• 2 14 cups fat-free low-sodium chicken broth or 2 14 cups regular chicken broth
• 1 large bliss red potatoes, diced
• 2 cups stir fry frozen peppers and onions
• 3 (6 1/2 ounce) canschopped clams, including juice
• 1 (14 1/2 ounce) candiced low-sodium tomatoes or 1 (14 1/2 ounce) canregular diced tomatoes
• 1 (8 ounce) can low-sodium tomato sauce or 1 (8 ounce) canregular tomato sauce
• 1 cup frozen corn
• 1 bay leaf
• 1 teaspoon dried thyme leaves
• 12 teaspoon dried marjoram
• salt and pepper, to taste

1. In a large heavy saucepan or dutch oven, combine the broth, potato, and pepper and onion mixture, bring to a boil; cover, reduce the heat, and cook 8 to 10 minutes until potato is almost tender.
2. Add the clams and their liquid, add the tomatoes, tomato sauce, corn, bay leaf, thyme, and marjoram, recover and bring to a boil.
3. Lower the heat, and simmer about 15 minutes longer, until the flavors are well blended, remove and discard the bay leaf, add salt and pepper to taste if desired.

chicken broth, bliss red potatoes, peppers, canschopped clams, tomatoes, tomato sauce, frozen corn, bay leaf, thyme, marjoram, salt

Taken from www.food.com/recipe/manhattan-style-clam-chowder-103329 (may not work)