Name: Lima Bean, Leek and Corn Chowder
Ingredients: 2 c Dry lima beans; soaked 2 to 4 hours; 4 c ;water; 1 Sprig fresh rosemary OR; 1/4 ts Dried rosemary; 3 md Leeks; 8 c ;water; 5 Ears of corn (4 to 5 cups corn kernels); Sprig fresh rosemary OR; 1/4 ts Dried rosemary; 3 tb White miso or salt to taste

The love of God can be a profound answer to just about any human struggle, but sometimes we can use it in such a way that it becomes a watered down version of profoundly rich truth. For example, sometimes, because of shortcomings in us rather than Scripture, this answer misses the call to “consider others better than yourselves” (Phil. 2:3), or it ignores personal repentance. Sometimes it still allows us and our needs to be at the center of the world, and God becomes our psychic errand boy given the task of inflating our self-esteem.

Edward Welch

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Vegetarian	Vegetarian, Vegan, Soups, Vt	6	Servings

INGREDIENTS

2	c	Dry lima beans; soaked 2 to 4 hours
4	c	;water
1		Sprig fresh rosemary OR
1/4	ts	Dried rosemary
3	md	Leeks
8	c	;water
5		Ears of corn (4 to 5 cups corn kernels)
		Sprig fresh rosemary OR
1/4	ts	Dried rosemary
3	tb	White miso or salt to taste

INSTRUCTIONS

BEANS
STOCK
Beans: Drain and rinse beans. Place beans in a 2-quart saucepan and cover
with water. Bring to a boil over medium heat.Add rosemary sprig or dried
rosemary, place lid ajar, lower heat and gently simmer for 45 minutes to 1
hour, until beans are soft and cramy.Stir occasionally. Add more water if
needed to cover beans as they cook.
Stock: Slice leeks in half lengthwise. Cut off and discard root end. Slice
off dark green tops; chop into 2-inch pieces and set aside. Chop white and
light green leek into 1/2-inch pieces; set aside.
Slice corn off cobs; reserve fresh kernels. Place corncobs, corn silk and
inner light-green corn husks in a large soup pot. Add leek tops.Cover with
water and add rosemary sprig or dried rosemary. Bring to a boil, lower heat
and simemr for about 20 minutes.
Place colander orlarge strainer into another pot or large bowl and strain
stock; discard corncobs, silks, husks, and leek tops. In soup pot, place
white and light green leeks and a tablespoon of stock. Sprinkle with a
large pinchof salt. Over medium-low heat, stir leeks, then cover so leeks
"sweat" and reduce in volume by half. If leeks stick, add a little more
stock. Stir occasionally.
Drain lima beans; add beans and fresh corn kernels to soup pot with leeks.
Add stock. Simemr uncovered until corn is tender, about 10 to 15 minutes.
If seasoning with miso instead of salt, mix miso with 3 to 4 tablespoons of
hot stock in a small bowl or cup, then add miso mixture back into chowder;
stir to blend. To serve, garnish with a tablespoon of salsa or chpped
roasted red peppers, or a teaspoon of a fresh herb or pesto. Serves 6.
Variation: Use 3 cups chopped onions instead of leeks, and make stock with
1 chopped onion., 1 chopped celery stalk, a few sprigs parsley and the
corncobs.
Per serving: 241 cal; 8 g prot; 1 g fat; 48 g carb; 0 chol; 40 mg sod; 11
g fiber; vegan
Source: Vegetarian Times, Jan 94/MM by DEEANNE
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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