Low-Fat Crab Chowder Recipe

Ingredients

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

Experts have tracked the existance of recipes far back into distant history, at least as far back into history as ancient Egypt, and possibly even further than that. However, these, old cookbooks were just basic pictorial, hieroglyphic or cunieform recipes for food preparation.

In fact, the oldest recipe in existence, according to experts in ancient history is a series of clay tablets in ancient Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel blissful and exhilarated.

Progressing into Roman times around 25BC a roman called Apicius created a few scripts describing recipes cooked by wealthy roman citizens. In his publication, he tells us how the meals of wealthy Romans were separated into hors d`oeuvres, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef tells us how the Roman cooks were skilled in the use of many herbs and spices, including some familiar names such as thyme, fennel and dill.

Later on in the 1400s, people returning from the crusades brought us many foods and herbs from Arab cooking, such as coriander, basil and rosemary. The introduction of these new culinary ideas caused an eruption in recipe books, the majority of which are now in private cookery archives.

For the centuries that followed, the families of Europe competed with each other to lay on the most exotic meals, and as a consequence, cooks and their recipes increased in prestige. However, it wasn`t until the 19th century that cookery and cookery books became really popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, spent years to collating, verifying, and writing down recipes for their fellow cooks to enjoy.

The introduction of the TV gave us cooking programs and the recipe books that accompanied them.

Which pretty much brings us to the present day and the invention of computers and the internet, permitting everyone to access thousands of recipes like the ones you can find on our web site.

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We hope you enjoy this Low Fat Crab Chowder recipe.

 


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