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
It is actually possible to trace the history of recipes back into distant history, in truth as far as pharonic Egypt, and possibly even further than that. Interesting though that is, mostly, these old cook books were just primitive pictorial, hieroglyphic or cunieform instructions for meal preparation.
Interestingly, the oldest recipe discovered, according to experts are a few ancient tablets in ancient Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel blissful and exhilarated. Progressing into The time of the romans around 25BC a roman called Apicius created some documents describing recipes enjoyed by wealthy roman citizens. In his scrolls, he describes how the meals were separated into appetizers, entrees and dessert, something we still use today. Aspicius recounts how the chefs of Roman times made use of many herbs and spices, including a few that are still present in modern kitchens like bay, mint and parsley. Moving on, we find two interesting books dating from the 14th Century ; a recipe book published under the title `Forme of Cury`, and another called `Curye on Inglish`. The titles are somewhat misleading tho`, these two books are nothing to do with the indian food that is familiar to us all today, but instead descriptions of the types of meals prepared for the rich and powerful. Later, in the 15th century, people returning from the crusades brought back many foods, spices and herbs from the holy lands, including parsley and basil. These new foods and tastes led to an outbreak in recipe manuscripts, most of which are kept safe in private collections. By the advent of the 1900s, cookbooks are in high demand, due to better eduction, people having more spare time and disposable income. Like it or not, the introduction of TV gave us cooking programs and the accompanying recipe books. And that pretty much brings us to the present day and the internet revolution, allowing everybody to search through massive numbers of recipes like the ones you can find on our web site. |
We hope you enjoy this Albuquerque Corn Soup recipe.
