Name: Corn-Potato Chowder
Ingredients: 2 md Potatoes; peeled & diced; 1 md Onion; cut in rings; 1/2 c Celery; chopped; 1/2 c Water; 1 ts Salt; 1 cn Whole Kernel Corn; 1 1/2 c Milk; 1/4 ts Dried Marjoram; crushed; 5 sl Bacon; crisp cooked & crumbled; Butter Or Margarine

The next time your heart is indifferent toward sin, think for a moment of what sin cost your Savior on the cross. Think about His lacerated back ripped open to the bone from the Roman scourge. Think how He suffered for a breath of air as He extended His bloody body up the vertical beam of the rugged cross. Think about the splinters that dug deeper into His freshly cut wounds with every movement. Think about the large spikes that pierced His hands and His feet penetrating deeply into nerve endings. Think of the slow suffocation as Jesus hung there in the nude, mocked by the onlookers. Jesus didn't die for His own sin; He died for ours. '[He was] pierced through for our transgressions… [He was] crushed for our iniquities' (Isa. 53:5). Does the love of Christ compel you to turn from that which brought Him unspeakable anguish?

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Dairy		Soups & ste, To send	6	Servings

INGREDIENTS

2	md	Potatoes; peeled & diced
1	md	Onion; cut in rings
1/2	c	Celery; chopped
1/2	c	Water
1	ts	Salt
1	cn	Whole Kernel Corn
1 1/2	c	Milk
1/4	ts	Dried Marjoram; crushed
5	sl	Bacon; crisp cooked & crumbled
		Butter Or Margarine

INSTRUCTIONS

In saucepan combine potatoes, onion, celery, water and salt. Cover; cook
til vegies are tender, 15 to 20 minutes. stir in undrained corn, milk,
marjoram and dash pepper. Heat through. Serve in warmed bowls; top with
crumbled bacon and a pat of butter or margarine.
Posted to recipelu-digest Volume 01 Number 165 by James and Susan Kirkland
<kirkland@gj.net> on Oct 26, 1997

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