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
It is quite possible to track the history of recipes back into history, in fact as far as the Egyptians, and maybe further still. Interesting though that is, mostly, these early cook books were just simple hieroglyphic or cunieform recipes for preparing meals.
Interestingly, the most ancient recipe in existence, according to historians are some ancient tablets in the Sumerian language which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `blissful`. During Roman times 25BC a man called Apicius compiled a few documents showing how to cook the recipes prepared by wealthy Romans. In his scrolls, he describes how the meals of wealthy Romans were separated into hors d`oeuvre, main meal and afters, something that is very familiar to us today. He also informs us how the cooks of his times made use of a wide range of aromatic flavours, including a few that are still present in modern kitchens for example thyme, rue and asafoetida. During the succeeding few centuries, the wealthy families of the West strove to lay on the best banquets, and as a consequence, the best cooks and their recipe collections were greatly in demand. However, it wasn`t until the 19th century that formal cookery and recipe publications became popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated years of their lives to assembling, trying out, and recording recipes of the day. By the time we get to the twentieth century, recipe publications are starting to become popular due to more people being able to read, people having more leisure time and having more money. Like it or not, the introduction of TV brought us celebrity TV chefs and the spin-off recipe books. And that pretty much brings us to the present day and the invention of the internet, allowing everyone to search through thousands of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this A Maize Ing Chowder recipe.
