I grant it costs much to be a true Christian. But who in his sound senses can doubt that it is worth any cost to have the soul saved? When the ship is in danger of sinking, the crew think nothing of casting overboard the precious cargo. When a limb is mortified, a man will submit to any severe operation, and even to amputation, to save life. Surely a Christian should be willing to give up anything which stands between him and heaven. A religion that costs nothing is worth nothing! A cheap Christianity, without a cross, will prove in the end a useless Christianity, without a crown.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy, Meats		Soups, Low-fat/low	4	Servings

INGREDIENTS

		Light vegetable oil cooking
		Spray
1	c	Onion — chopped
6	c	Corn kernels — with any
		Milk collec
		Removed from the cob
3	c	Chicken stock — fat
		Skimmed
1/2	c	Red bell pepper — chopped
1/2	ts	Fresh rosemary — chopped
1/2	ts	Dried thyme
1/8	ts	Ground pepper
		Cayenne Pepper to taste
1	tb	Fresh basil — chopped

INSTRUCTIONS

Preheat a large, heavy saucepan over medium heat for about 1 minute. Spray
it twice with the vegetable oil. Saute the onion for about 5 minutes, until
translucent.  Add 4 cups of the corn and saute for 4 to 5 minutes, until it
softens a bit.  Add 2 cups of the chicken stock and cook until the corn can
be mashed easily with a fork, about 20 minutes.
Transfer the contents of the pan to a blender and puree until smooth.
Return the puree to the saucepan over medium-low heat. Add the bell pepper,
rosemary, thyme, black pepper, cayenne pepper, and the remaining 1 cup
chicken stock and 2 cups corn. Stir and cook for about 10 minutes more,
until the chowder is thick and creamy.
Garnish with the chopped basil.
fat per serving= 3.1 grams    Calories per serving= 229 IN THE KITCHEN WITH
ROSIE  by Rosie Daley
Recipe By     :
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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