Name: Heartland Corn Chowder
Ingredients: 1 1/2 lb Smoked ham bones; 3 md Onions, peeled and quartered; 3 md Carrots, peeled and quartered; 3 md Potatoes, peeled and quartered; 4 Ribs celery (inside stalks), chopped; 1 Green bell pepper, seeded and sliced; 2 Bay leaves; 2 ts Dried thyme; 1 ts Salt; 1/4 ts Freshly ground black pepper; 3 qt Water; 2 c Fresh milk; 4 c Fresh corn kernels; 8 sl Bacon, cooked and crumbled

Throughout Scripture we see the Bible testifying of the generating power of God's Word. Beginning in Genesis 1 we read that God spoke this world into existence creating life out of darkness. In Ezekiel 37 we have the fabulous vision where the Prophet is called to preach to the dry bones and through the preaching of God's Word, God's Spirit would bring deadness to life. This is how God gives us spiritual life. This is how God takes spiritually dead corpses and regenerates them through the teaching of His Word. 1 Peter 1:23, 'For you have been born again not of seed which is perishable but imperishable, that is, through the living and enduring word of God' (cf. Jas. 1:18). In Romans 10 the familiar verse says 'faith comes from hearing, and hearing by the word of Christ' (Rom. 10:17). That is why Paul told the Corinthians, 'God was well-pleased through the foolishness of the message preached to save those who believe' (2 Cor. 1:21b; cf. 1 Cor. 1:17; 23; 9:16, 18; 15:11).

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains, Dairy		Soups, Vegetables	6	Servings

INGREDIENTS

1 1/2	lb	Smoked ham bones
3	md	Onions, peeled and quartered
3	md	Carrots, peeled and quartered
3	md	Potatoes, peeled and quartered
4		Ribs celery (inside stalks), chopped
1		Green bell pepper, seeded and sliced
2		Bay leaves
2	ts	Dried thyme
1	ts	Salt
1/4	ts	Freshly ground black pepper
3	qt	Water
2	c	Fresh milk
4	c	Fresh corn kernels
8	sl	Bacon, cooked and crumbled

INSTRUCTIONS

Place ham bones, onions, carrots, potatoes, celery, green pepper, bay
leaves, thyme, salt and pepper in the water and bring to a boil over
medium-high heat. Cook at a slow boil for 2 1/2 to 3 hours. Strain the
broth and discard the bay leaves and bones, reserving the ham and
vegetables.  Skim off and discard fat from the broth. Puree the cooked
vegetables and ham in a food processor until smooth. Bring the broth to a
boil again and add the pureed vegetables, milk and corn. Let simmer for 5
minutes.  Serve, sprinkled with bacon.
Makes 6 to 8 servings.
[MID-ATLANTIC COUNTRY; November 1990]
Posted by Fred Peters.
Posted to MM-Recipes Digest V5 #029 by "John Weber" <[email protected]> on Jan
29, 98

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