Name: Smoked Salmon Chowder
Ingredients: Stephen Ceideburg; 1/4 c Margarine; 2 tb Bacon fat; 1 sm Onion, diced; 1/2 c Diced celery; 3/4 lb Red potatoes, diced (about 1 1/2 cups); 1 1/2 ts Minced garlic; 3/4 ts Dried thyme; 1 1/2 ts Dried tarragon; 3/4 ts Dried dill weed; 1/2 c All-purpose flour; 1 1/2 ts Paprika; 7 c Fish stock (see note); 6 oz Smoked salmon, diced; 1 Bay leaf; 1 tb Lemon juice; 1 1/2 ts Worcestershire sauce; 1/8 ts Tabasco sauce; 3/4 ts Pepper; 2 ts Salt; 1/4 c Chablis or other white wine; 1 c Half-and-half; 1/4 c Fresh chopped parsley

In contrast [to the Old Covenant], the New Covenant has a spiritual means of entrance: one must believe and be saved (Acts 16:31). Therefore, one’s spiritual life is closely connected to the sign of baptism. If baptism indicates an entrance into the New Covenant, then only those devoted to God and trusting in Jesus should be baptized. True circumcision, as Paul preaches in Romans 2:29, is that of the heart, and it is accomplished by the Spirit. In other words, a person today enters a covenant relationship with God not based on a physical act but on the Spirit’s work in the heart.

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CATEGORY	CUISINE	TAG	YIELD
Seafood		Soups, Fish	8	Servings

INGREDIENTS

		Stephen Ceideburg
1/4	c	Margarine
2	tb	Bacon fat
1	sm	Onion, diced
1/2	c	Diced celery
3/4	lb	Red potatoes, diced (about 1 1/2 cups)
1 1/2	ts	Minced garlic
3/4	ts	Dried thyme
1 1/2	ts	Dried tarragon
3/4	ts	Dried dill weed
1/2	c	All-purpose flour
1 1/2	ts	Paprika
7	c	Fish stock (see note)
6	oz	Smoked salmon, diced
1		Bay leaf
1	tb	Lemon juice
1 1/2	ts	Worcestershire sauce
1/8	ts	Tabasco sauce
3/4	ts	Pepper
2	ts	Salt
1/4	c	Chablis or other white wine
1	c	Half-and-half
1/4	c	Fresh chopped parsley

INSTRUCTIONS

In a 4-quart pot over medium heat, melt margarine and bacon fat. Saute the
onion, celery, potatoes, garlic, thyme, tarragon and dill weed until the
onions are translucent. Reduce heat and add the flour and paprika, blending
well. Stir in the fish stock. Add the smoked salmon, bay leaf, lemon juice,
Worcestershire sauce, Tabasco sauce, pepper, salt and wine. Bring to a
boil, reduce heat and simmer for 20 minutes.
Remove from heat, stir in half-and-half and parsley. Serve.
Note: Fish stock can be made following the directions in many basic
cookbooks, or it can be purchased frozen from Pastaworks or other specialty
food stores, or in packets of dried soup mix in the supermarket.
From Piccolo Mondo.
From the Oregonian FOODday, 1/5/93.
Posted by Stephen Ceideburg
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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