Name: Cheese and Corn Chowder
Ingredients: 1 qt Water; 3 1/2 qt Potatoes; diced; 2 qt Carrots; sliced; 2 qt Celery; chopped; 2 tb Salt; 2 ts Black pepper; 3 1/2 qt Corn; cream-style; 3 1/2 qt Skim milk; 1 lb Lowfat colby cheese; grated

God is but one, yet are there three distinct persons subsisting in one Godhead. This is a sacred mystery, which the light within man could never have discovered. As the two natures in Christ, yet but one person, is a wonder; so three persons, yet but one Godhead. Here is a great deep, the Father God, the Son God, the Holy Ghost God; yet not three Gods, but one God. The three persons in the blessed Trinity are distinguished, but not divided; three substances, but one essence. This is a divine riddle, where one makes three, and three make one. Our narrow thoughts can no more comprehend the Trinity in Unity, than a nut-shell will hold all the water in the sea.

Thomas Watson

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy	Vegetarian	Vegetarian, Cheese, Potatoes, Lowfat, Crowd pleas	50	Servings

INGREDIENTS

1	qt	Water
3 1/2	qt	Potatoes; diced
2	qt	Carrots; sliced
2	qt	Celery; chopped
2	tb	Salt
2	ts	Black pepper
3 1/2	qt	Corn; cream-style
3 1/2	qt	Skim milk
1	lb	Lowfat colby cheese; grated

INSTRUCTIONS

Combine water, potatoes, carrots, celery, salt, and pepper in a large
kettle. Cover and simmer 10 minutes. Add corn and simmer 5 more minutes.
Add milk and cheese, and stir until cheese melts and chowder is heated
through. Do not boil.
Recipe by: Living More With Less by Doris Janzen Longacre
Posted to Digest eat-lf.v097.n011 by Jenny Herl <jlherl@uiuc.edu> on Jan
12, 1998

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