Ingredients
1/4 cup oil (butter)
2 cup sliced onions
2 tsp minced garlic
4 cup corn
4 cup stock
1/4 tsp nutmeg
1/2 cup inst milk powder
3/4 cup cooked beans
1/2 tsp salt
Directions
Heat oil in large dutch oven. Stir fry onions and garlic till
browned. Add 3/4 of the corn, all stock and nutmeg. Bring to a boil
and simmer till corn is tender. Puree remaining corn with some of the
stock. Add the milk powder to the puree. Blend puree into the soup
pot with the beans and salt. Bring the soup to almost boiling, lower
heat and simmer for a few minutes. Check seasonings and serve.
(Optional: Add 1-2 chopped cooked potatoes to thicken)
Makes 1 1/2 quarts
Servings: 4 servings
Corn & Bean Chowder Recipe brought to you by Recipe Ideas
Categories: Bean; Dutch Oven; Soup
The History of Recipes
We are able to track the history of written recipes way back into ancient history, in fact as far back into history as the early Egyptians, and maybe even further. Interesting though that is, mostly, these ancient recipes were just basic pictorial recipes for preparing food.
The truth of the matter is, the most ancient recipe discovered so far, according to academics is a series of clay 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 drinkers feel wonderful. As we move into The time of the romans around 25BC a man called Apicius compiled some scripts showing how to cook the recipes enjoyed by the Romans. In his scrolls, he describes how the meals of wealthy Romans were separated into hors d`oeuvre, main course and afters, something that is very familiar to us today. This early Roman chef recounts how the Roman cooks were skilled in the use of a good variety of spices and herbs, including many that are still in use today like thyme, rue and dill. Later, in the fifteenth century, knights returning from the crusades brought us a variety of foods, spices and herbs from middle-east cuisine, including spices such as basil and rosemary. These new foods and tastes caused an increase in cookery books, some of which still exist in private collections. By the advent of the 20th century, recipe books were greatly in demand due to higher levels of literacy, increased leisure time and having more disposable income. The revolution that is television brought us TV chefs and the spin-off recipe books. Which pretty much brings us to the present day and the invention of the internet, permitting us all to access massive numbers of recipes such as those found on this site. |
We hope you enjoy this Corn & Bean Chowder recipe.
