Ingredients
1 cup corn (2 small cobs or canned
1 small onion, coarsely chopped
1 small potato, cubed
2 tsp butter or oil
1 pinch paprika
1/4 tsp kelp powder (sub. salt?)
1 pinch pepper
2 tbsp water
1 cup milk
1/4 tsp honey
1/2 small bay leaf
Directions
With a sharp knife, make a deep cut down the center of each row of
kernels. Cut the kernels off the cobs into a large bowl. Scrape the
cobs to get all the corn pulp and milk into the bowl. (Chop or mash
canned or frozen corn.)
In saucepan, lightly saute onions and potatoes in butter until lightly
browned (about 10 min). Add paprika, kelp (salt?), pepper and water.
Cover and simmer 8 min.
Add corn, milk, honey and bay leaf. Simmer gently 20 min. Remove bay
leaf.
2 servings, each (estimated) 1 1/2 starch exchange, 1 fat, 1/2 milk
Source: Low-Cost Natural Foods, Rodale Press Received on the cooking
echo Aug 93, tested by Elizabeth Rodier
Servings: 2 servings
Corn Chowder For 2 Recipe brought to you by Recipe Ideas
Categories: Soup
The History of Recipes
It is possible to follow the history of `recipes` way back into ancient history, at least as far back into recorded history as the ancient Egyptians, and potentially, even further back. However, mostly, these early cook books were just basic hieroglyphic or cunieform recipes for preparing food.
In fact, the oldest recipe found, according to experts is a series of ancient tablets in the Sumerian language which describe 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. Later on, in The time of the romans around 25BC a man called Apicius compiled some scripts describing recipes enjoyed by wealthy Romans. In his publication, Apicius tells us how the meals were separated into hors d`oeuvres, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also informs us how the ancient Romans used many different herbs, including a few you will know like thyme, mint and asafoetida. Later, we have a couple of interesting books dating from the fourteenth century - a recipe book called `Forme of Cury`, and another called `Curye on Inglish`. Amusingly, these books have no connection with the curry that is served today, but instead recipes for the types of meals cooked for the upper classes of that period. Later on in the 1400s, knights returning from the crusades brought us many spices and herbs from the East, including spices like coriander, parsley, and basil. These new herbs and spices caused an explosion in manuscripts on cooking, the majority of which are kept safe in private libraries. The arrival of television brought us cooking programs and the accompanying recipe books. Which pretty much brings us to the present day and the invention of the internet, permitting everyone to search through thousands of recipes like those on the site you are now reading. |
We hope you enjoy this Corn Chowder For 2 recipe.
