Name: Southwest-Style Vegetable Chowder
Ingredients: 1 1/2 ts Vegetable oil (I use olive); 4 c Chopped onion; 3/4 c Diced celery; 3/4 c EACH diced red and green bell peppers; 1/4 c Flour; 9 1/2 c Chicken stock; 6 1/2 c Peeled, cubed potatoes; 2 1/2 ts Dry mustard; 1/2 ts Dry marjoram (I used 2 tsp fresh, chopped); 1/8 ts White pepper; 4 c Frozen corn; 1 c Coarsely chopped cheddar cheese; 1 4 oz. can green chilies (I used 4 roasted, fresh); 3/4 ts Tabasco (I used chipotle sauce instead); Salt and pepper to taste

It is a most lamentable thing to see how most people spend their time and their energy for trifles, while God is cast aside. He who is all seems to them as nothing, and that which is nothing seems to them as good as all. It is lamentable indeed, knowing that God has set mankind in such a race where heaven or hell is their certain end, that they should sit down and loiter, or run after the childish toys of the world, forgetting the prize they should run for. Were it but possible for one of us to see this business as the all-seeing God does, and see what most men and women in the world are interested in and what they are doing every day, it would be the saddest sight imaginable. Oh, how we should marvel at their madness and lament their self-delusion! If God had never told them what they were sent into the world to do, or what was before them in another world, then there would have been some excuse. But it is His sealed word, and they profess to believe it.

Richard Baxter

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats, Dairy			1	Servings

INGREDIENTS

1 1/2	ts	Vegetable oil (I use olive)
4	c	Chopped onion
3/4	c	Diced celery
3/4	c	EACH diced red and green bell peppers
1/4	c	Flour
9 1/2	c	Chicken stock
6 1/2	c	Peeled, cubed potatoes
2 1/2	ts	Dry mustard
1/2	ts	Dry marjoram (I used 2 tsp fresh, chopped)
1/8	ts	White pepper
4	c	Frozen corn
1	c	Coarsely chopped cheddar cheese
1		4 oz. can green chilies (I used 4 roasted, fresh)
3/4	ts	Tabasco (I used chipotle sauce instead)
		Salt and pepper to taste

INSTRUCTIONS

In large pot heat oil over medium heat. Add onions, celery, carrot and
peppers. Cook, uncovered, stirring frequently until onions are soft. Stir
in flour and cook 1 minute. Gradually stir in stock, potatoes, mustard,
marjoram, and white pepper. Bring to a boil, stirring. Reduce to low, cover
and simmer for 10 minutes. Stir in corn and simmer until corn and potatoes
are tender. Transfer 2 cups of soup to a blender and add 1/2 cup of cheese.
Puree until smooth. Pour into a bowl. Repeat with remaining soup and
cheese. Return puree to pot along with the green chilies. Heat until hot,
but do not boil. Adjust seasonings, add hot sauce, salt and pepper to
taste.
Notes: I garnished this with cilantro. If you do freeze it, make sure you
taste and adjust the salt and pepper. It seemed to need salt after being
frozen.
Posted to FOODWINE Digest 06 Jan 97
From:    "Chris M." <chrism@SMHSI-GW.SMHSI.COM>
Date:    Tue, 7 Jan 1997 07:48:55 -0700

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