John Broadus (one of the founders of the Southern Baptist Seminary and the author of the most influential book on preaching ever written in America) was lecturing his class just nine days before he died when he paused and said: “Gentlemen, if this were the last time I should ever be permitted to address you, I would feel amply repaid for consuming the whole hour endeavoring to impress upon you these two things: true piety, and, like Apollos, to be men ‘mighty in the Scriptures.’” Broadus then paused and stood for a moment with his piercing eyes fixed upon the class. Over and over he repeated in that slow but wonderfully impressive style that was distinctively his, “Mighty in the Scriptures, mighty in the Scriptures.”

Kent Hughes

CATEGORY	CUISINE	TAG	YIELD
Seafood	French	Fish	6	Servings

INGREDIENTS

2	lg	Ears of fresh corn cooked
1	tb	Unsalted butter
3	oz	Lean smoked slab bacon preferably apple-smoked, diced and blanched
2	lg	Onions peeled and finely minced
6	c	Fish bouillon OR mussel broth, clamjuice
2	md	Russet potatoes unpeeled and cut into 1/2- inch dice
2	c	Flaked smoked bluefish
		Freshly ground black pepper
		Garnish:
1/4	c	Italian parsley leaves OR- cilantro leaves, (tiny leaves)

INSTRUCTIONS

Cut the corn off the cooked cobs with a sharp knife. You should have
about 2 cups. Set aside.
In a 4-quart casserole, melt the butter over low heat, add the bacon and
saute until lightly browned. Remove with a slotted spoon to a side dish
and reserve.
Discard all but 3 tablespoons of fat from the casserole, add the onions
and cook until soft and lightly browned, about 20 minutes, stirring
often. Add the bouillon and simmer for 15 minutes. Add the potatoes and
simmer until barely tender.
Remove casserole from heat, add the corn and let cool completely. Just
before serving, bring the soup back to a simmer, add the smoked fish and
just heat through. Taste and adjust the seasoning, adding a large
grinding of black pepper. Spoon into individual soup bowls, garnish with
parsley or cilantro leaves and serve hot, accompanied by crusty French
bread.  6 SERVINGS.
This delicious interpretation of a classic chowder is the signature dish
of the talented chef of Topper's in Nantucket.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-trout.zip

A Message from our Provider:

“Better to face the truth now, than after death”