Ingredients:
4 slices Ohio bacon, chopped 1 Georgia Vidalia onion, chopped 2 ribs Florida celery, chopped 1 large Texas carrot, chopped 2 cloves California garlic, minced 1 cup Indiana wine 3 cups Wisconsin cream 3 cups Kentucky chicken stock 2 teaspoons salt from Utah 1 teaspoon pepper from parts unknown 2 cans Illinois whole kernel corn, drained 2 cups chopped Virginia ham 4 Idaho potatoes, boiled until soft, chopped 32 shucked small oysters from New England or New Orleans, with their oyster liquor

Instructions:
Milk from local cows, or water from your hometown well Use your soup pot and sauté the bacon about 3 minutes, then remove the bacon pieces and set aside. Add the onion, celery, carrot and garlic to the bacon grease in the pot and sauté about 10 minutes. Stir every now and then. Add the wine and stir to de-glaze the stockpot. Then add the cream and chicken stock, plus some salt and pepper; bring this to a simmer. Then add the corn, chopped ham, boiled potatoes, the reserved bacon pieces and the oysters with their liquor. Bring this back to a simmer. Adjust the liquid content of the soup by adding milk or water if needed. This will make a delicious all-American inauguration melting pot stew for this special day, and will be welcome in any home on a cold day when the fire is low and feet are cold.