1 cup sliced leek or onion
1 cup sliced carrot
1 small baking potato cubed
1 cup defatted chicken broth
2 cup evaporated skim milk
1 cup frozen whole kernel corn
2 tbsp chopped parsley
1 salt & pepper to taste
Directions
1. In medium saucepan, combine leek, carrot and potato with chicken
broth. 2. Cover and simmer 10 minutes or until vegetables are tender.
3. Puree then add milk and corn. Heat without boiling, to serving
temperature. 4. Season to taste with salt and pepper. 5. Serve
sprinkled with parsley.
Servings: 4 servings
A-Maize-Ing Chowder Recipe brought to you by Recipe Ideas
Categories: Soup
The History of Recipes
Written cooking instructions as an idea can be tracked back into antiquity, certainly as far back as the early Egyptians, and maybe further still. Interesting though that maybe, generally, these early records were just very basic pictorial recipes for meal preparation.
In an interesting twist, the oldest recipe in existence, according to Professor Solomon Katz, are some stone tablets in the Sumerian language which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel wonderful. Later on, in The time of the romans 25BC a man called Apicius compiled a collection of documents describing recipes enjoyed by his fellow Romans. In his works, Apicius recounts how the meals of wealthy Romans were separated into starters, main meal and dessert, a style of dining still practiced today. This early Roman chef describes how the Romans were skilled in the use of a wide range of aromatic flavours, including some familiar names for example thyme, fennel and dill. Moving our culinary historical trip onwards, there are two interesting books dating from the 14th Century : a recipe book titled `Forme of Cury`, and another named `Curye on Inglish`. Despite their titles, they have no connection with the indian food that is popular today, but instead recipes for the types of food enjoyed by the upper classes of the time. Later on, in the 15th century, the Crusaders brought back many foods, spices and herbs from Arab cooking, including coriander, parsley, basil and rosemary. The introduction of these new culinary ideas led to an explosion in recipe publications, many of which are kept safe in private collections. Over the succeeding few centuries, the powerful families of Europe competed with each other to serve the most exotic banquets, and as a consequence, the best cooks and their collection of recipes were highly sought after. However, it was during the 19th century that haute cuisine and recipe collections reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, spent years to assembling, trying out, and writing down recipes common in their social group. When we get to the 20th century, recipe publications were in high demand, due to more people being able to read, people having more spare time and being a little richer. |
We hope you enjoy this A Maize Ing Chowder recipe.
