Mexican Vegetable Chowder

• 1 large onion, thinly sliced
• 1 12 tablespoons olive oil
• 4 garlic cloves, thinly sliced
• 1 (28 ounce) canwhole tomatoes in puree
• 1 (4 ounce) can diced green chilies, drained
• 1 medium zucchini, cut into 1/2-inch dice
• 1 large chayotes (also called vegetable pear or mirliton) or 1 large another zucchini, cut into 1/2-inch dice
• 2 celery ribs, thinly sliced
• 2 medium carrots, peeled and cut into 1/2-inch dice
• 1 12 cups corn kernels
• 2 teaspoons dried marjoram or 2 teaspoons basil
• 1 bay leaf
• 6 cups chicken broth
• 12 teaspoon salt
• 12 teaspoon black pepper

1. In large saucepan or dutch oven, cook the onion in the olive oil until the onion is soft, about 5 minutes.
2. Add the garlic and cook until soft and fragrant, 1 to 2 minutes.
3. Add the tomatoes, chiles, zucchini, chayote, celery, carrots, corn, marjoram, bay leaf, chicken broth, salt and pepper.
4. Bring to boil, reduce heat and simmer about 10 minutes, or until the veggies are just tender.

onion, olive oil, garlic, tomatoes, green chilies, zucchini, chayotes, celery, carrots, corn kernels, marjoram, bay leaf, chicken broth, salt, black pepper

Taken from www.food.com/recipe/mexican-vegetable-chowder-371220 (may not work)