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

[C.H. Spurgeon] refused to spend an inordinate amount of time discussing, for example the relationship of the rapture to the tribulation period, or like points of eschatological nuance. An elaborate dispensational chart would have little or no appeal to Spurgeon. Any dispensational framework that has a tendency to divide the Scriptures into segments, some applicable to contemporary life and some not, did not get his attention at all. He probably would have rejected any such scheme. He kept to the basics of future things.

Lewis Drummond

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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