Name: Roasted Corn Chowder with Country Cheddar Cheese
Ingredients: 6 Fresh sweet corn ears; Melted butter; for brushing corn; 2 tb Unsalted butter; 1 c Peeled; diced onion; 2 Celery stalks; diced; 1 Leek; split, cleaned,; And diced; 1 lg Sweet red pepper; diced; 2 ts Ground cumin; 1 ts Ground coriander; 1/2 ts Salt; 1/2 ts Cayenne pepper; 2 qt Chicken stock; 8 oz White or yellow cheddar cheese; grated; (preferable extra-sharp cheese)

The issue of homosexual orientation is where the church must engage the homosexual community in biblical discussion. The problem, however, is that the idea of homosexual orientation does not rest on any foundation that can be discussed. It relies on neither biblical data nor medical research. Instead, it is a political premise for gaining homosexual rights and is rooted in personal experience. Therefore, neither biblical data nor refutation of the medical literature will persuade most homosexual advocates. Ultimately, most homosexuals appeal to their own feelings and the experience of their homosexual brothers and sisters. “Homosexuality feels right to us, so it is natural. It is part of our created constitution.” But that should not keep us from examining their arguments biblically and engaging them in as much careful discussion as they are willing.

Edward Welch

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy		Cklive16	8	servings

INGREDIENTS

6		Fresh sweet corn ears
		Melted butter; for brushing corn
2	tb	Unsalted butter
1	c	Peeled; diced onion
2		Celery stalks; diced
1		Leek; split, cleaned,
		And diced
1	lg	Sweet red pepper; diced
2	ts	Ground cumin
1	ts	Ground coriander
1/2	ts	Salt
1/2	ts	Cayenne pepper
2	qt	Chicken stock
8	oz	White or yellow cheddar cheese; grated
		(preferable extra-sharp cheese)

INSTRUCTIONS

Brush the corn lightly with butter and grill or broil until toasted on all
sides. Cut the roasted corn off of their cobs (about 3 cups cut corn),
reserving the cobs. Melt the butter in a large, heavy-bottomed soup pot.
Add the corn, the diced vegetables and the seasoning and saute until the
vegetables are soft but not browned. Add the chicken stock. Bring to a
boil, then reduce to a simmer and add the reserved corn cobs. Cook 40 to 45
minutes, remove the cobs and stir in the grated cheese. Serve immediately.
This recipe yields 8 to 10 servings.
Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Michael
Lomonaco From the TV FOOD NETWORK - (Show # CL-8689)
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
[email protected]
04-12-1999
Recipe by: Michael Lomonaco
Converted by MM_Buster v2.0l.

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