Southwest Style Vegetable Chowder Recipe

• 1 1/2 tsp Vegetable oil (I use olive)
• 4 c. Minced 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 tsp Dry mustard
• 1/2 tsp Dry marjoram (I used 2 tsp fresh, minced)
• 1/8 tsp White pepper
• 4 c. Frzn corn
• 1 c. Coarsely minced cheddar cheese
• 1 x 4 ounce. can green chilies (I used 4 roasted, fresh)
• 3/4 tsp Tabasco (I used chipotle sauce instead)
•     Salt and pepper to taste

Directions