From the Kitchen of:  Bonnie
Source:  Better Homes and Gardens Quick Soups

 

1	large	onion, chopped
1/2	cup	chopped red sweet pepper
1	clove	garlic, minced
1	tbsp.	olive oil
1	14 1/2 oz. can	chicken broth
1 1/2	cups	chopped potato or 1/4 cup uncooked long grain rice
1 or 2		fresh jalapeno peppers, seeded and finely chopped
	dash	salt
	dash	black pepper
8	oz.	shucked oysters with their liquid
1	cup	fresh or frozen whole kernel corn
1	tbsp.	snipped fresh oregano
1/2	cup	half-and-half or light cream

In a medium saucepan cook onion, sweet pepper, and garlic in hot oil over medium heat until vegetables are tender.
Carefully stir in chicken broth, potato or rice, jalapeno peppers, salt, and black pepper.
Bring to boiling; reduce heat.

Simmer, covered, about 10 minutes or until potato or rice is nearly tender.
Stri in undrained oysters, corn, and oregano.
Return to boiling; reduce heat.

Simmer, covered, about 5 minutes or until oysters are plump and opaque.
Stir in half-and-half; heat through.

Makes 3 servings.