1/4 cup butter
3 1/2 cup corn cut from the cob
1 clove garlic
1 cup chicken broth
2 cup milk
1 tsp dry oregano
4 oz green chiles
1 cup monterey jack cheese
1 salt
Directions
Melt butter in a 5-6 qt pan over medium heat. Add corn and garlic;
cook, stirring until corn is hot and darker golden (about 2 min.)
Remove from heat. Whirl broth and 2 c of the corn in a blender or
food processor until pureed; return to pan. Stir in milk, oregano,
and chiles. Bring to a boil stirring over medium heat. Remove from
heat. Stir in cheese. Season to taste with salt, and enjoy. Makes 6
servings.
Servings: 6 servings
Albuquerque Corn Soup Recipe brought to you by Recipe Ideas
Categories: Corn; Soup
The History of Recipes
We are able to read the history of `recipes` way back into antiquity, in fact as far as the ancient Egyptians, and quite possibly further than that. In practice though, these, old recipes were just simple pictorial, hieroglyphic or cunieform instructions for preparing meals.
In fact, the oldest recipe in existence, according to experts in ancient history are some clay tablets in ancient Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel blissful and exhilarated. Progressing into The time of the roman empire 25BC a roman called Apicius compiled a few documents detailing recipes cooked by wealthy roman citizens. In his works, he recounts how the roman meals were split into appetizers, main course and desserts, something that is very familiar to us today. Aspicius also recounts how the cooks of Roman times used a good variety of spices, including a few that are still present in modern kitchens such as thyme, rue and dill. Later on in the 1400s, knights returning from the crusades brought back many foods and spices from Arab countries, including spices such as parsley and basil. The introduction of these new culinary ideas led to a torrent in recipe books, some of which are now in private cookery archives. For the centuries that followed, the rich and powerful families of Europe competed to offer the most extravagent banquests, and as a consequence, chefs and their recipe collections increased in prestige. However, it was during the nineteenth century that cookery and recipe publications rose to prominence. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, devoted their lives to collecting, testing, and recording the recipes that were being prepared for the better households. By the time we get to the 20th century, cookery publications are in great demand, as a result of more people being able to read, increased leisure time and a general increase in wealth. The introduction of the TV brings us TV cookery programs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the internet revolution, allowing everybody to access thousands of recipes such as those found on this web site. |
We hope you enjoy this Albuquerque Corn Soup recipe.
