All that we spiritually know of ourselves, all that we know of God, and of Jesus, and His Word, we owe to the teaching of the Holy Spirit; and all the real light, sanctification, strength and comfort we are made to possess on our way to glory, we must ascribe to Him… Where He is honoured, and adoring thoughts of His person, and tender, loving views of His work are cherished, then are experienced, in an enlarged degree, His quickening, enlightening, sanctifying and comforting influence.

Octavius Winslow

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy	American		1	Servings

INGREDIENTS

2	qt	Chicken stock
1	md	Yellow onion diced
4	tb	Butter
4	tb	Flour
2	c	Unpeeled diced potatoes
1		Bay leaf
2	c	Half and half
8		Ears fresh corn; scraped from the cob, or 1 bag frozen corn kernels and 1 can creamed corn

INSTRUCTIONS

(From the Frugal Gourmet Cooks American)
Place the chicken stock in a 6-quart kettle and put it on to heat. In a
small pan, saute the onion in the butter just until clear. Stir in the
flour and cook for moment, thus making a roux. Stir the roux into the hot
soup stock, stirring until the soup thickens a bit. Add the potatoes and
bay leaf and cook until the potatoes are tender. Remove the bay leaf. Add
the half and half and the corn. Bring to a simmer and seaon to taste with
salt and pepper. Serve. (You can vary this by adding 1 pound crawfish tail
meat, cooked; peeled and cooked shrimp, or diced cooked chicken.)
Posted to recipelu-digest Volume 01 Number 324 by EABoz@aol.com on Nov 28,
1997

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