Nutrition per serving may change if servings are adjusted.
1 cup chopped onion (1 large)
½ cup chopped red bell pepper
1 clove garlic, minced
2 teaspoons olive oil
1 (14 ounce) can reduced-sodium chicken broth
1½ cups coarsely chopped potato
1 fresh jalapeño chile pepper, seeded and finely chopped (see Tip)
¼ teaspoon salt
Pinch of ground pepper
8 ounces shucked oysters with their liquid
1 cup fresh or frozen whole kernel corn
1 tablespoon chopped fresh oregano, plus sprigs for garnish
½ cup half-and-half
Cook and stir onion, bell pepper, and garlic in hot oil in a medium saucepan over medium heat until tender.
Carefully stir chicken broth, potato, jalapeño, salt, and ground pepper into the vegetable mixture in the saucepan. Bring to boiling; reduce heat. Simmer, covered, about 10 minutes or until the potato is nearly tender. Stir in undrained oysters, corn, and oregano. Return to boiling; reduce heat.
Cover; simmer about 5 minutes or until the oysters are plump and opaque. Stir in half-and-half; heat through. If desired, garnish with oregano sprigs.
Tip: Because hot chile peppers, such as jalapeños, contain oils that can burn skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash them well with soap and water.