Name: Tomato-Corn Chowder
Ingredients: 1 qt Milk; 2 c Corn; cooked; 1 c Tomato puree; Salt and pepper to taste; 2 Fresh basil leaves; chopped; 2 Ribs celery; chopped; 2 Potatoes; peeled & chopped

The man who studies theology, and especially he who studies dogmatics, might watch carefully whether he increasingly does not think in the third rather than the second person. You know what I mean by that. This transition from one to the other level of thought, from a personal relationship with God to a merely technical reference, usually is exactly synchronized with the moment that I no longer can read the word of Holy Scripture as a word to me, but only as the object of exegetical endeavors. This is the first step toward the worst and most widespread ministers’ disease. For the minister frequently can hardly expound a text as a letter which has been written to him, but he reads the text under the impulse of the question, How would it be used in a sermon?

Helmut Thielicke

CATEGORY	CUISINE	TAG	YIELD
Dairy		Soups	1	Servings

INGREDIENTS

1	qt	Milk
2	c	Corn; cooked
1	c	Tomato puree
		Salt and pepper to taste
2		Fresh basil leaves; chopped
2		Ribs celery; chopped
2		Potatoes; peeled & chopped

INSTRUCTIONS

Combine milk, tomato puree, basil and celery in soup kettle. Simmer,
uncovered, 10 minutes. Do not boil. Remove from heat and strain. Return
liquid to kettle; discard solids. Cook potatoes in separate saucepan in
boiling water 15 minutes or until tender. Drain. Add potatoes and corn to
liquid in kettle, season with salt and pepper, and heat. Do not boil.
Posted to recipelu-digest Volume 01 Number 444 by RecipeLu
<recipelu@geocities.com> on Jan 04, 1998

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