Corn And Potato Chowder - cooking recipe

Ingredients

1 c. chopped onion
2 cloves garlic, minced
1 Tbsp. olive oil
2 c. diced potato
1 c. red or green bell pepper
2 c. chicken stock or broth
1/4 tsp. black ground pepper
1/4 tsp. ground marjoram or Italian seasoning
1 large bay leaf (optional)
1/8 tsp. ground nutmeg
2 c. cream-style corn
1 c. whole kernel corn, drained
12 oz. evaporated milk or half and half

Preparation

In large saucepan over medium heat, saute the onion and garlic in the oil until tender. Do not brown. Add the potatoes, bell pepper and seasoning. Bring to a boil; reduce heat to low and simmer approximately 20 minutes or until potatoes are tender, stirring occasionally. Stir in the remaining ingredients and heat for another 2 to 5 minutes, stirring constantly. Remove bay leaf before serving. Makes 6 to 7 cups.