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
Written recipes as a concept can be traced back into distant history, certainly as far into history as ancient Egypt, and maybe even further. Interesting though that maybe, sadly, these early cookbooks were just basic hieroglyphic recipes for preparing food.
The truth of the matter is, the oldest recipe discovered so far, according to experts are some stone tablets in ancient Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `wonderful`. As we move into The time of the romans around 25BC a roman called Apicius compiled a few scripts describing recipes enjoyed by wealthy roman citizens. In his works, Apicius tells us how the roman meals were divided into appetizers, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also tells us how the early Romans were skilled in the use of a wide range of aromatic flavours, including a few that are still present in modern kitchens such as basil, rue and parsley. As we move on, there were two interesting books which date from the fourteenth century - a recipe book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. Although the titles sound familiar, these two books are not about the spicy food that is served today, but rather descriptions of the types of meals prepared by the cooks of the nobility of those days. Later, in the fifteenth century, people returning from the crusades brought us many spices and herbs from Arab cuisine, including spices like coriander, parsley, and rosemary. The introduction of these new herbs and spices led to an increase in books on cooking, the majority of which still exist in academic collections. During the next few centuries, the rich and powerful families of Wesstern Europe competed with each other to serve up the most exotic banquets, and because of this the best chefs and their recipes became highly prized. Even so, it was during the nineteenth century that fine cooking and cookery books became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted much of their lives to assembling, trying out, and recording the recipes that were being prepared for the better households. By the advent of the 20th century, cookery publications are in high demand, mostly due to higher levels of literacy, people having increased leisure time and disposable income. The revolution that is television brings us cooking programs and the accompanying recipe books. And that neatly brings us to the present day and the invention of computers and the internet, permitting everybody to access massive numbers of recipes just like those on our site. |
We hope you enjoy this Canadian Corn Chowder recipe.
