Name: Peter Wallace's Smoked Bluefish Chowder
Ingredients: 2 lg Ears of fresh corn cooked; 1 tb Unsalted butter; 3 oz Lean smoked slab bacon preferably apple-smoked, diced and blanched; 2 lg Onions peeled and finely minced; 6 c Fish bouillon OR mussel broth, clamjuice; 2 md Russet potatoes unpeeled and cut into 1/2- inch dice; 2 c Flaked smoked bluefish; Freshly ground black pepper; Garnish:; 1/4 c Italian parsley leaves OR- cilantro leaves, (tiny leaves)

Alcohol is sinful when a person becomes addicted. It’s all over the Bible: In 1 Timothy 3:3, “[Elders must] not [be] addicted to wine.” The same is true for deacons (1 Tim. 3:8). The same is true for all believers. Isaiah 5:11 says, “Woe to those who rise early in the morning that they may pursue strong drink, who stay up late in the evening that wine may inflame them!” Titus 2:3 calls “older women...to be reverent in their behavior, not malicious gossips nor enslaved to much wine.” It is undeniable that alcohol is addictive. The consequences suffered as a result of alcoholism are devastating: Divorce, job loss, traffic accidents, breakup of families, destruction of the addict’s health and so on. We are called to be slaves to Christ (Eph. 6:5-6) which promises liberation, not slaves to a substance which always results in unrelenting bondage. 2 Peter 2:19, “for by what a man is overcome, by this he is enslaved.” 1 Cor. 6:12 “All things are lawful for me, but not all things are profitable. All things are lawful for me, but I will not be mastered by anything.” And let’s be clear, this is not a disease problem, this is a sin problem. It is mastery by an idol that one is in submission to. The question is this – is Jesus Christ your Lord or are you mastered by alcohol? Are you addicted? Ask yourself: When stressed out, is alcohol a better solution than Jesus? Do you forget what happens when you drink? Do you feel the need to have alcohol? Has a family or close friend shared concerns about your drinking? Do you make excuses for your drinking? Are you unable to stay within a prescribed limit of drinks? If you answered yes to any of these, you might be facing a problem. I’d encourage you to get some help!

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Seafood	French	Fish	6	Servings

INGREDIENTS

2	lg	Ears of fresh corn cooked
1	tb	Unsalted butter
3	oz	Lean smoked slab bacon preferably apple-smoked, diced and blanched
2	lg	Onions peeled and finely minced
6	c	Fish bouillon OR mussel broth, clamjuice
2	md	Russet potatoes unpeeled and cut into 1/2- inch dice
2	c	Flaked smoked bluefish
		Freshly ground black pepper
		Garnish:
1/4	c	Italian parsley leaves OR- cilantro leaves, (tiny leaves)

INSTRUCTIONS

Cut the corn off the cooked cobs with a sharp knife. You should have
about 2 cups. Set aside.
In a 4-quart casserole, melt the butter over low heat, add the bacon and
saute until lightly browned. Remove with a slotted spoon to a side dish
and reserve.
Discard all but 3 tablespoons of fat from the casserole, add the onions
and cook until soft and lightly browned, about 20 minutes, stirring
often. Add the bouillon and simmer for 15 minutes. Add the potatoes and
simmer until barely tender.
Remove casserole from heat, add the corn and let cool completely. Just
before serving, bring the soup back to a simmer, add the smoked fish and
just heat through. Taste and adjust the seasoning, adding a large
grinding of black pepper. Spoon into individual soup bowls, garnish with
parsley or cilantro leaves and serve hot, accompanied by crusty French
bread.  6 SERVINGS.
This delicious interpretation of a classic chowder is the signature dish
of the talented chef of Topper's in Nantucket.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-trout.zip

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