2 tsp margarine
2 oz diced canadian -style bacon
1/2 cup diced onion
2 tbsp each diced celery and shredded carr, ot
1 1/2 tsp all-purpose flour
1/2 cup skim milk
3 oz pared potatoes, diced
1/2 tsp salt
1 dash each marjoram leaves and, pepper
1/2 cup frozen or drained canned whole kern, el corn
1 water if required
Directions
In 2-quart saucepan heat margarine until bubbly and hot; add bacon,
onion, celery and carrot; saute until onion is translucent. Sprinkle
with flour and stir quickly to combine; cook, stirring, for 1 minute.
Stirring constantly, gradually add milk and bring to a boil. Reduce
heat and add potato and seasonings; cover and let simmer until potato
is tender, about 15 minutes. Stir in corn and let simmer until heated
through. If mixture gets too thick, add water, 1 tablespoon at a
time, until desired consistency.
Makes 2 servings
[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK]
Posted by Fred Peters.
Servings: 2 servings
Canadian Corn Chowder Recipe brought to you by Recipe Ideas
Categories: Corn; Soup; Weight Watchers
The History of Recipes
We are able to follow the history of written recipes way back into ancient history, in fact as far into history as ancient Egypt, and possibly even further. In practice though, generally, these early cookbooks were just simple hieroglyphic or cunieform instructions for preparing food.
In fact, the oldest recipe discovered, according to experts is a series of clay tablets in Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel wonderful. Progressing into The time of the roman empire 25BC a man called Apicius assembled a few documents describing recipes enjoyed by the Romans. In his publication, Apicius recounts how the meals were separated into hors d`oeuvres, main meal and afters, something we still use today. This early Roman chef recounts how the Roman cooks used many herbs, including many that are still in use today for example thyme, rue and parsley. Later on in the 1400s, the Crusaders brought back many foods and herbs from the holy lands, such as coriander, basil and rosemary. These new culinary innovations created an explosion in manuscripts on cooking, most of which are now in private cookery archives. For the centuries that followed, the powerful families of the West competed with each other to serve the most extravagent meals, and consequentially cooks and their recipes became highly prized. Notwithstanding that, it wasn`t until the 19th century that cooking and recipe books became really popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated their lives to collating, verifying, and recording recipes of the day. By the time we get to the 20th century, recipe books are in high demand, mostly as a result of better eduction, more spare time and disposable income. |
We hope you enjoy this Canadian Corn Chowder recipe.
