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.