| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
|
Shellfish |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Red Potatoes, Cut Into |
|
|
1/2-inch Dice |
| 1 |
|
Onion, Finely Chopped |
| 2 1/2 |
c |
Fish Stock Or Clam Juice |
| 1 |
|
Bay Leaf |
| 1/2 |
lb |
Fresh Green Chiles |
| 2 |
c |
Peanut Oil |
| 1/2 |
c |
Fresh Corn Kernels |
| 16 |
|
Shucked Oysters In Their |
|
|
Liquor |
| 1 |
|
Sweet Red Bell Pepper |
|
|
Roasted, Peeled and Cut |
|
|
Into 1/2-inch Dice |
| 2 |
c |
Half & Half |
|
|
Salt To Taste |
| 1 |
T |
Butter |
| 1 |
t |
Fresh Marjoram, Chopped |
INSTRUCTIONS
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 1/2-inch
dice. Steam the corn in 1/4 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 www.synapse.com/~gemini
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