Green Chile & Oyster Chowder

• 1 lb red potatoes, diced (1/2 inch)
• 1 onion, chopped
• 2 12 cups clam broth (or fish stock)
• 1 bay leaf
• 12 lb fresh green chili
• 2 cups peanut oil
• 12 cup corn kernel
• 16 shucked oysters, in liquid (or use scallops)
• 1 red bell pepper, roasted, peeled and diced (1/2 inch)
• 2 cups half-and-half (or for a richer chowder use heavy cream)
• salt
• 1 tablespoon butter
• 1 teaspoon marjoram, chopped

1. Boil potatoes in water for 4 minutes, drain, rinse and let cool.
2. Set aside.
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. Discard bay leaf and let cool.
5. Fry the green chiles in the oil for about 4-5 minutes or until skin blisters but not black.
6. Skin chiles, remove seeds and cut into 1/2 inch dice.
7. Steam the corn in 1/4 cup water for 2 minutes until tender (or use frozen thawed corn kernals).
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. Stir in half-and-half (or heavy cream), keeping mixture below a boil (or half-and-half will seperate).
10. Stir in salt, corn and butter.
11. Pour soup into soup bowls and garnish with marjoram.

red potatoes, onion, clam broth, bay leaf, green chili, peanut oil, corn kernel, oysters, red bell pepper, richer chowder, salt, butter, marjoram

Taken from www.food.com/recipe/green-chile-oyster-chowder-130613 (may not work)