Name: Corn and Sausage Chowder
Ingredients: 1 Polish sausage; cut into thin rounds; 100 Grams bacon slices; chopped; 150 Grams chopped onions; 25 Grams flour; 500 ml Chicken stock; 250 ml Water; 500 Grams corn; 500 Grams cubed potatoes (pieces about 5 mm on a side); 1 ml White pepper; Red pepper sauce; 500 ml Milk; 30 Grams butter

Philippians 2:6 declares Jesus “existed in the form of God.” Although Jesus never lost being God, His form at a point in time did change. Originally, He was in the form of God. He shared the same external features of the Father – commonly identified in the Old Testament as a shining light. He was clothed in garments of diving majesty and splendor. We see a glimpse of this at the Transfiguration. Hebrews 1:3 tells us that Jesus is “the radiance of His glory and the exact representation of His nature.” This is emphasized because for Jesus (who is entirely glorious) to change in any way demanded a decent in His glory (humility!). Yet the One who existed in the form of God willing traded it for the “form of a slave” (Phil. 2:7). He left His glorious form for the ignoble form of man.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy	Polish	Soup	4	Servings

INGREDIENTS

1		Polish sausage; cut into thin rounds
100		Grams bacon slices; chopped
150		Grams chopped onions
25		Grams flour
500	ml	Chicken stock
250	ml	Water
500		Grams corn
500		Grams cubed potatoes (pieces about 5 mm on a side)
1	ml	White pepper
		Red pepper sauce
500	ml	Milk
30		Grams butter

INSTRUCTIONS

Date: Mon, 19 Feb 1996 02:40:29 -0600
From: mkeri@cln.etc.bc.ca (Mike Keri)
Recipe By: Steve Fritzinger Computer Consoles Inc., Reston, Virginia, U
1.  In a big saucepan, brown the sausage and bacon until bacon is crispy.
Remove sausage and bacon with a slotted spoon, and drain on a paper towel.
Discard most of the fat; leave enough to cook the onion.
2.  Saute onion in reserved fat until tender, about 5 minutes.
3.  Gradually stir in the flour.  Add stock and water, stirring constantly.
4.  Add sausage, bacon, corn, potatoes, and white pepper. Add red pepper
sauce to taste. Heat to boiling.
5.  Reduce heat and simmer, covered, for 15 to 20 minutes. Stir
occasionally.
6.  Add milk and cook until soup is heated through, and potatoes are
tender.
7.  Top with butter, and serve. Author's Notes: This chowder is a variation
on a family recipe from an old roommate of mine. (She makes it without the
sausage, and with more water). It goes very well with most seafood. I am
especially fond of it served with crab cakes. Per serving: 1770 Calories;
100g Fat (49% calories from fat); 79g Protein; 154g Carbohydrate; 221mg
Cholesterol; 3824mg Sodium
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