2 tbsp butter or margarine
1/2 each onion,large,diced
1 each celery rib, diced
1 lb sealegs, chopped
1 cup potatoes, cooked,diced
1 each tomato, large, diced
2 tbsp flour
3 cup milk
1 cup water
1 salt & pepper to taste
Directions
Melt butter in heavy saucepan over medium-low heat. Add onions and
saute until clear, add celery and cook gently for about 5 mins. Add
flour, milk and water, stirring well to avoid lumps. Add remaining
ingredients and season to taste. Heat until heated through, but do
not boil. Serve with baking powder biscuits. Sealegs are a blend of
pollock and crab meat.
Servings: 6 servings
Ann's Seafood Chowder Recipe brought to you by Recipe Ideas
Categories: Fish; Seafood; Soup
The History of Recipes
Historians have tracked the existence of recipes far back into history, in truth as far back as the ancient Egyptians, and maybe even further. Interesting though that maybe, these, early cookbooks were just primitive hieroglyphic recipes for preparing food.
As our culinary historical trip moves to more modern times we find two books which date from the 1300s : one book titled `Forme of Cury`, and another entitled `Curye on Inglish`. Although the titles sound familiar, they have no connection with the spicy food that appears on menues today, but instead descriptions of the types of meals on the menues of the upper classes of that time. In the 15th century, people returning from the crusades brought back many new spices and herbs from the Middle-East, including spices such as basil and rosemary. The introduction of these new herbs and spices led to an outbreak in books on cooking, some of which are kept safe in private collections. The introduction of television gave us celebrity TV chefs and the accompanying recipe books. And that brings us to the present day and the internet revolution, allowing us all to access thousands of recipes like those on sites such as this. |
We hope you enjoy this Ann's Seafood Chowder recipe.
