Southwest-Style Vegetable Chowder
| Yield: | 1 Servings |
| Categories: |
| 1 1/2 | ts | Vegetable oil (I use olive) |
| 4 | c | Chopped onion |
| 3/4 | c | Diced celery |
| 3/4 | c | EACH diced red and green bell peppers |
| 1/4 | c | Flour |
| 9 1/2 | c | Chicken stock |
| 6 1/2 | c | Peeled, cubed potatoes |
| 2 1/2 | ts | Dry mustard |
| 1/2 | ts | Dry marjoram (I used 2 tsp fresh, chopped) |
| 1/8 | ts | White pepper |
| 4 | c | Frozen corn |
| 1 | c | Coarsely chopped cheddar cheese |
| 1 | 4 oz. can green chilies (I used 4 roasted, fresh) | |
| 3/4 | ts | Tabasco (I used chipotle sauce instead) |
| Salt and pepper to taste |
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