Name: Smoked Mullet Chowder
Ingredients: 1 lb Smoked mullet or other smoked fish; 1 cn (10-1/4 oz.) frozen condensed creme of potato soup; 3 c Milk; 1 tb Grated onion; 1 sm Bay leaf; 1 ds Pepper; 1 cn (8oz.) whole kernel corn; Chopped parsley

Propitiation addresses the wrath of God. It is the work of Christ saving us from God’s wrath by absorbing it in His own person as our substitute. Expiation, which basically means “removal,” accompanies propitiation and speaks of the work of Christ in removing or putting away our sin. Such is the symbolism of the two goats used on the Day of Atonement. The first goat represented Christ’s work of propitiation as it was killed and its blood sprinkled on the mercy seat. The second goat represented Christ’s work of expiation in removing or blotting out the sins that were against us. The object of propitiation is the wrath of God. The object of expiation is the sin, which must be removed from His presence.

Jerry Bridges

CATEGORY	CUISINE	TAG	YIELD
Seafood, Dairy			6	servings

INGREDIENTS

1	lb	Smoked mullet or other smoked fish
1	cn	(10-1/4 oz.) frozen condensed creme of potato soup
3	c	Milk
1	tb	Grated onion
1	sm	Bay leaf
1	ds	Pepper
1	cn	(8oz.) whole kernel corn
		Chopped parsley

INSTRUCTIONS

Recipe By : Ted Dahlen "Smoke Seafood"
Remove skin and bones from fish. Flake. Combine soup, milk, onion, bay leaf
and pepper; heat until soup is thawed, stirring occasionally. Add corn and
fish, heat. Remove bay leaf. Garnish with parsley.
Posted to bbq-digest by Bill Mathews <billmathews@Daccess.net> on Dec 04,
1998, converted by MM_Buster v2.0l.

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