Name: St Louis' Ham Chowder
Ingredients: 1 1/2 tb Butter; 1 lg White onion, chopped; 2 cl Garlic, minced; 1 1/2 c Water; 2 tb Dry sherry; 1/2 c Water; 1/2 lb Lean bacon; 6 Stalks celery sliced; Diagonally; 3 c Cubed new potatoes w/skin; 1 1/2 c Milk, cream or yogurt; 4 tb Flour

The fundamental problem in the evangelical world today is not inadequate technique, insufficient organization, or antiquated music and those who want to squander the church’s resources bandaging these scratches will do nothing to staunch the flow of blood that is spilling from its wounds. The fundamental problem in the evangelical world today is that God rests too inconsequentially upon the church. His truth is too distant, His grace too ordinary, His judgment too benign, His gospel too easy, and His Christ is too common.

David Wells

CATEGORY	CUISINE	TAG	YIELD
Dairy	Dutch	Soups/stews	6	Servings

INGREDIENTS

1 1/2	tb	Butter
1	lg	White onion, chopped
2	cl	Garlic, minced
1 1/2	c	Water
2	tb	Dry sherry
1/2	c	Water
1/2	lb	Lean bacon
6		Stalks celery sliced
		Diagonally
3	c	Cubed new potatoes w/skin
1 1/2	c	Milk, cream or yogurt
4	tb	Flour

INSTRUCTIONS

In dutch oven, saute bacon in butter until bacon in browned. Add onion,
celery, garlic, potatoes, 1 1/2 c water and milk. Bring to boil and simmer
30 minutes uncovered. Combine sherry, water and flour. Whisk sherry mixture
into chowder and simmer until thickened. Add salt and fresh black pepper to
taste.
Makes 6 servings.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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