2 medium potatoes
4 tbsp margarine
1/2 cup chopped onions
1/4 cup green pepper
4 tbsp flour
4 cup skim milk
2 can (10 1/4-oz each) whole corn
1 drained
1 tsp salt
1/8 tsp thyme
1/8 tsp pepper
16 oz imitation crab
2 tbsp cooking sherry
Directions
Peel, dice and cook potatoes, set aside. Melt margarine in a 6 quart
pan, over medium heat. Add onion and green pepper, cook about 4
minutes, stirring frequently. Add flour, cook about 1 minute,
stirring constantly. Gradually add milk, using a whisk to prevent
lumping and to blend the sauce. Add corn, salt, thyme and pepper.
Reduce heat to low, cook until the mixture appears hot, but not
bubbling. Cut crab into bite-size pieces and add to the sauce. Add
potatoes. Heat again until hot, but not bubbly, stirring frequently.
Just before serving, add cooking sherry.
Servings: 1 servings
Low-Fat Crab Chowder Recipe brought to you by Recipe Ideas
Categories: Crab; Fish; Seafood; Soup
The History of Recipes
Academics have tracked the existance of recipes far back into ancient history, in fact as far back into history as the Egyptians, and quite possibly further than that. Interesting though that maybe, generally, these old cookbooks were just very basic hieroglyphic instructions for preparing meals.
Interestingly, the most ancient recipe discovered so far, according to experts is a series of stone tablets in 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 drinkers feel `wonderful`. As our culinary historical trip moves on a few more years there were some books from the fourteenth century ; a recipe book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. Amusingly, these two books have no connection with the spicy food that is served today, but rather descriptions of the types of food cooked for the rich and wealthy people of the time. During the succeeding few hundred years, the rich and powerful families of the West strove to serve the best banquets, and because of this the best cooks and their recipe collections became highly prized. Even so, it was during the 19th century the formal cooking and cookery books became really popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted much of their lives to collating, verifying, and writing down popular recipes of the day. By the arrival of the 1900s, cookery books are greatly in demand due to higher levels of literacy, people having increased free time and disposable income. |
We hope you enjoy this Low Fat Crab Chowder recipe.
