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
Academics have found proof that recipes existed way back into history, at least as far into history as early Egypt, and maybe even further. Having said that, mostly, these old records were just very simple hieroglyphic instructions for preparing food.
Interestingly, the oldest recipe found, according to historians are a few ancient tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel wonderful and blissful. Closer to modern times, there were some recipe books which appeared in the 1300s ; one book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. Don`t be fooled by the titles though, they have no connection with the indian food that appears on menues today, but rather recipes for the types of food on the menues of the wealthy. During the succeeding few centuries, the rich and powerful families of Europe competed to offer the most extravagent meals, and as a result chefs and their recipe collections were greatly in demand. Notwithstanding that, it was during the 19th century that haute cuisine and recipe publications really came of age. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, spent years to collecting, trying out, and writing down the recipes that were being prepared for the better households. By the arrival of the 1900s, cookery publications are in great demand, mostly as a result of increased literacy, increased leisure time and having more money. |
We hope you enjoy this Canadian Corn Chowder recipe.
