Mary'S Tex Mex Corn Chowder - cooking recipe

Ingredients

3 tablespoons olive oil
1 teaspoon marjoram
1/2 teaspoon oregano
1/2 teaspoon chili powder
1/4 teaspoon ground black pepper
2 garlic cloves, crushed
3 bell peppers, chopped
500 ml boiling water
2 teaspoons vegetable stock powder
2 tablespoons sherry wine
8 medium potatoes, cubed
1 red chili pepper, diced
4 -5 canned jalapenos, diced
4 (320 g) cans corn
750 ml whole milk
500 ml cream

Preparation

Chop peppers.
Add to large pot with marjoram, chili powder, oregano, black pepper and garlic. Cook over medium heat, until peppers are softened.
Mix vegetable stock powder & water in a mixing cup.
Add broth, sherry, potatoes, and hot peppers to pot. Cover and increase heat. Liquid should not quite cover the potatoes. If it does, allow to cook a bit longer to reduce the amount of liquid.
Cook, stirring occasionally, until potatoes are cooked through, about 15 minutes.
Reduce heat to medium low. Add corn. Cook another 10 minutes. (This step allows the soup to cool a bit and stop boiling before you add the milk products).
Add milk and cream. Simmer briskly 15 minutes, stirring often. Do not allow to boil!
Serve with a savory/salty bread to balance the sweetness & heat of the soup.