We certainly wish we could be gathering for Lent soup suppers and worship this year, but we hope you’ll find these special Midweek Lenten Experiences a fun, warming, comforting, inspiring, yummy alternative.
“Comfort Food” is part devotional, part fellowship time, and part cooking show. Starting today, and for the next four Wednesdays in Lent, a Cross of Christ staff member or lay leader will be sharing a favorite soup recipe prepared on camera from their own kitchens, along with a reflection about where they are finding comfort in these uncomfortable times. They will also highlight an organization fighting hunger, poverty, and/or economic injustice each week.
Join us in the Cross of Christ Zoom Room from 6 to 7 pm. Need the link? Subscribe to our newsletter, or email email@example.com for information.
“Comfort Food” will begin with the prerecorded cooking and sharing time and be followed by an interactive opportunity when you can ask questions about the recipes, cooking techniques, partner organizations – or just check in with that week’s host/chef and fellow church members.
Pastor Judy hosts this second installment, sharing a recipe inspired by her time as a member of the Lutheran Volunteer Corps. We hope you enjoy “Lenten Corn Chowder!”
Lenten Corn Chowder
• ½ cup water • 2 cups diced potatoes • 1 cup sliced carrots • 1 cup chopped celery • ¼ cup chopped onion – optional • 1 tsp salt • ¼ tsp pepper
Combine in a 2 quart sauce pan. Cover and simmer 10-12 minutes. Add: • 1 can cream style corn Simmer 5 minutes Add: • 1 ½ cup milk (half and half can be used for extra rich soup) • 2/3 cup grated cheese Stir until cheese melts and chowder is heated. (For my family, I like to double or triple this recipe.)