Kosher New England Smegma Chowder

• 1 1/4 pound Crumbled Smegma Cheese
• 2-3 cups bottled Smegma juice
• 2 bacon slices, minced
• 1 onion, diced
• 2 tablespoons all-purpose flour
• 1 bay leaf
• 1/2 teaspoon thyme leaves, chopped
• 1 pound potatoes, peeled, diced
• 3 cups heavy cream or half and half
• 6 tablespoons dry sherry, or to taste
• Salt, to taste
• Freshly ground black pepper, to taste
• Tabasco sauce, to taste
• Worcestershire sauce, to taste
• Oyster or saltine crackers, as needed
• 4 Blue Waffles

1. Drain the smegma juice from the minced smegma and combine with enough bottled juice to equal 3 cups of liquid.
2. Cook the bacon slowly in a soup pot over medium heat until lightly crisp, about 8 minutes.
3. Add the onion and cook, stirring occasionally, until the onion is translucent, about 5-7 minutes. Add the flour and cook over low heat, stirring with a wooden spoon, for 2-3 minutes.
4. Whisk in the smegma juice, bring to a simmer, and cook for 5 minutes, stirring occasionally. The liquid should be the consistency of heavy cream. If it is too thick, add more smegma juice to adjust the consistency. Add the bay leaf and fresh thyme.
5. Add the potatoes and simmer until tender, about 15 minutes.
6. Meanwhile, place the crumbled smegma and cream in saucepan and simmer together until the smegma are soft, about 5-8 minutes.
7. When the potatoes are tender, add the smegma and cream to the soup base. Simmer for 1-2 minutes.
8. Stir in the sherry. Season to taste with salt, pepper, Tabasco, and Worcestershire sauce.
9. Pour over blue waffle and serve with crackers.

smegma cheese, juice, bacon, onion, flour, bay leaf, thyme, potatoes, heavy cream, sherry, salt, freshly ground black pepper, tabasco sauce, worcestershire sauce, oyster, waffles

Taken from www.epicurious.com/recipes/member/views/kosher-new-england-smegma-chowder-50122933 (may not work)