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Green chile & oyster chowder
Artist: _
Categories: Chile, Exotic, North American, Seafood, South American
Yield: 4
Rating: 0
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Ingredients:
1 lbsRed Potatoes, Cut Into
?inch Dice
1 medOnion, Finely Chopped
2 1/2 cupFish Stock Or Clam Juice
1 medBay Leaf
1/2 lbsFresh Green Chiles
2 cupPeanut Oil
1/2 cupFresh Corn Kernels
16 Shucked Oysters In Their
Liquor
1 largeSweet Red Bell Pepper
Roasted, Peeled and Cut
Into ?inch Dice
2 cupHalf & Half
Salt To Taste
1 tbspButter
1 tspFresh Marjoram, Chopped
Procedures:
1Gently boil the potatoes for about 4 minutes in salted water, rinse and cool.
2Cook 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.
3Discard the bay leaf and cool.
4Fry the green chiles in the oil for about 4 to 5 minutes until the skin is blistered, but not blackened.
5Skin the chiles, remove the seeds and cut into ?inch dice.
6Steam the corn in ?cup of water in a covered pan for 2 minutes or until tender.
7In a large pan, combine the oysters with their liquor, the remaining stock, and the green chiles.
8Heat for 2 minutes, then add the potatoes, onion and red pepper, and bring to a boil.
9Add the half and half, keeping the mixture below a boil to keep the half and half from separating.
10Add the salt, corn and butter.
11Pour into soup bowls and garnish with the marjoram.
 
 
 
 

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