Ingredients
2 medium onions peeled and roughly diced
3 tbsp unsalted butter
4 cup corn kernels, cooked or raw
3 cup all-purpose broth or low-sodium chi, cken broth
1/2 tsp salt
1/4 tsp ground mace or nutmeg
1 freshly ground pepper
4 cup milk and/or cream
1/2 tsp chopped fresh rosemary, -or- dried rosemary
Directions
This soup is a favorite at Trumps restaurant in Los Angeles.
COMBINE ONIONS AND BUTTER in a 2-quart pot over medium heat on the
stove. Cook, stirring occasionally, until the onions are soft, about
10 minutes. Add the corn and continue to cook, stirring occasionally,
another 8-to-10 minutes. Add the broth, salt, mace and pepper. Cover,
increase heat to high and cook for 20 minutes. Place soup in a food
processor and puree until smooth. Replace the soup in a pot on the
stove over medium heat and add rosemary leaves, milk and cream. Cover
and bring to a boil. Reduce heat to low and cook 5 minutes. Serve
piping hot.
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
Servings: 6 servings
Corn Chowder (Prodigy) Recipe brought to you by Recipe Ideas
Categories: Soup
The History of Recipes
We can track the history of meal recipes way back into the far past, in truth as far back into history as the early Egyptians, and possibly even further than that. Interesting though that is, sadly, these ancient records were just very basic hieroglyphic recipes for food preparation.
In fact, the most ancient recipe discovered, according to food historians is a collection of clay tablets in Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel exhilarated and blissful. Progressing into The time of the roman empire 25BC a roman called Apicius assembled a collection of scripts which described recipes enjoyed by the Romans. In his scrolls, he describes how the meals were separated into hors d`oeuvre, main course and afters, something we still use today. Aspicius also informs us how the Roman chefs made use of a wide range of herbs and spices, including a few that are still present in modern kitchens for example basil, mint and dill. Later on in the 1400s, knights returning from the crusades brought back many new foods, spices and herbs from the holy land, such as coriander, parsley, and basil. These new foods and tastes caused an increase in manuscripts on food, most of which still exist in private collections. For the centuries that followed, the upper-class families of Wesstern Europe tried to serve up the best banquets, and consequentially cooks and their recipes could command a high salary. However, it wasn`t until the nineteenth century that formal cookery and recipe books really came of age. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated the best years of their lives to assembling, verifying, and recording the recipes of their peers. By the time we get to the 20th century, cooking books are increasing in popularity due to better eduction, people having more free time and having more money to spend. |
We hope you enjoy this Corn Chowder (Prodigy) recipe.
