GREEN CHILE & OYSTER CHOWDER

      Title: GREEN CHILE & OYSTER CHOWDER
  Categories: Shellfish
       Yield: 4 Servings
  
       1 lb Red Potatoes, Cut Into
            1/2-inch Dice
       1 md Onion, Finely Chopped
   2 1/2 c  Fish Stock Or Clam Juice
       1 md 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 lg Sweet Red Bell Pepper,
            Roasted, Peeled and Cut
            Into 1/2-inch Dice
       2 c  Half & Half
            Salt To Taste
       1 tb Butter
       1 ts Fresh Marjoram, Chopped
  
   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.
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