Name: Corn Chowder with Roasted Jalapeno and Parsley Puree
Ingredients: 5 Fresh jalapeño chilies; 1/4 c Olive oil; 1 1/2 tb Fresh lime juice; 1 tb Water; 1 Garlic clove; minced; 1 c Packed fresh parsley leaves; 1 Onion; chopped fine; 2 Ribs celery; chopped fine; 2 tb Vegetable oil; 2 c Chicken broth; 2 1/2 c Water; 1 1/2 lb Boiling potatoes; 1/2 lb Ham steak if desired; cut into 3/8-inch cubes; 4 c Fresh corn kernels including the pulp scraped from the cobs; (cut from about 6 ears corn); 2 ts Fresh thyme leaves; minced

One of the lessons I’ve learned and re-learned in more than one church is the danger of selecting a man to serve as elder who has a history of protracted, repeated, and/or unresolved conflict. On more than one occasion I have overlooked conflict in a man’s life, reasoning either that it was justified by the circumstances, a function of immaturity that has been outgrown, or foisted upon him as the innocent party. The fact is, however, that even when circumstances or theology vindicate his side of the conflict, a man can still be a quarrelsome man. This may demonstrate itself in a lack of gentleness, a propensity to taking rigid positions when none are required, an inability to lose graciously, or simply an over-love of debate. Whatever the form it takes, quarrelsomeness is a serious impediment to effective service as an elder; unchecked it is a clear disqualification (1 Tim. 3:3).

Michael Lawrence

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats		Soups	4	Servings

INGREDIENTS

5		Fresh jalapeño chilies
1/4	c	Olive oil
1 1/2	tb	Fresh lime juice
1	tb	Water
1		Garlic clove; minced
1	c	Packed fresh parsley leaves
1		Onion; chopped fine
2		Ribs celery; chopped fine
2	tb	Vegetable oil
2	c	Chicken broth
2 1/2	c	Water
1 1/2	lb	Boiling potatoes
1/2	lb	Ham steak if desired; cut into 3/8-inch cubes
4	c	Fresh corn kernels including the pulp scraped from the cobs; (cut from about 6 ears corn)
2	ts	Fresh thyme leaves; minced

INSTRUCTIONS

FOR THE CHOWDER
Make the purée: Broil the jalapeños on the rack of a broiler pan under a
preheated broiler about 2 inches from the heat, turning them every 5
minutes, for 15 to 20 minutes, or until the skins are blistered and
charred. Transfer the jalapeños to a bowl and let them stand, covered
tightly, until they are cool enough to handle. Wearing rubber gloves, peel
the jalapeños, cut off the tops, and discard all but 1 teaspoon of the
seeds. In a blender purée the jalapeños with the seeds, the oil, the lime
juice, the water, the garlic, the parsley, and salt to taste. The purée may
be made 3 days in advance and kept covered and chilled.
Make the chowder: In a kettle cook the onion and the celery in the oil over
moderate heat, stirring, until the celery is softened, add the broth, the
water, the potatoes, peeled and cut into 3/8-inch cubes, and the ham, and
simmer the mixture for 10 minutes. Stir in the corn and the thyme and
simmer the chowder for 5 minutes, or until the potatoes are tender. In a
blender or food processor purée 2 cups of the chowder and stir the purée
into the remaining chowder.
Serve the chowder with a small dollop of the jalapeño and parsley purée
swirled into it.
Makes about 8 cups, serving 4 to 6.
Gourmet July 1992
Recipe by: Gourmet July 1992
Posted to MC-Recipe Digest by "gswindell@widomaker.com"
<gswindell@widomaker.com> on Apr 15, 1998

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