2 1/4 cup skim milk
1 3/4 cup chicken broth
1 can green giant mexicorn 12oz.
1 cup corn, frozen
1 celery seed
1 each pepper, small, diced
1 cayenne pepper
1 paprika
1 garlic powder
1 onion powder
1 coarse black pepper
1 marjoram
1 cup onions, chopped
1 cup celery, chopped
2 tbsp margarine
Directions
Place milk, chicken broth, Mexicorn, corn and peppers in a large
saucepan. Shake in spices to taste. In another pan, saute onions and
celery in margarine; then add to broth. Simmer 10 to 15 minutes; let
stand 1 to 2 hours. Reheat and serve. Source: TV Guide Dec 28/91-Jan
3/92
Servings: 6 servings
Cajun Corn Chowder Recipe brought to you by Recipe Ideas
Categories: Cajun; Corn; Soup
The History of Recipes
Transcribed cooking instructions as a concept can be traced way back into the distant past, at least as far into history as the Egypt of the Pharoahs, and possibly even further. Interesting though that maybe, mostly, these ancient cookbooks were just very simple pictorial recipes for preparing meals.
The truth of the matter is, the oldest recipe discovered, according to academics is a series of ancient tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel wonderful and blissful. Later, there were two interesting books from the 1300s - a cookery book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. Although the titles sound familiar, these two books are unconnected to the spicy food that we all know today, but instead descriptions of the types of food prepared by the chefs of the rich and powerful of the time. Later, in the fifteenth century, people returning from the crusades brought us many foods, spices and herbs from the holy land, such as coriander, parsley, and rosemary. The introduction of these new herbs and spices led to an eruption in cookery books, the majority of which are kept safe in academic collections. During the following few hundred years, the upper classes competed with each other to serve the best banquets, and consequentially cooks and their recipes were much in demand. Even so, it was during the 19th century the formal cooking and cookery books reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated the best years of their lives to assembling, trying out, and writing down recipes to allow everyone to enjoy them. The arrival of television gave us cooking programs and the spin-off recipe books. And that brings us to the present day and the invention of the internet, permitting everybody to search through massive numbers of recipes like those on sites such as this. |
We hope you enjoy this Cajun Corn Chowder recipe.
