Ingredients
2 tbsp celery, finely chopped
2 tbsp onions, finely chopped
2 tbsp green bell peppers, finely c
10 oz frozen whole kernel corn
1 cup peeled, diced potatoes
2 tbsp chopped fresh parsley
1 cup water
1/4 tsp salt
1/8 tsp fresh ground black pepper
1/4 tsp paprika
2 tbsp flour
2 cup evaporated skim milk
2 cup 1% lowfat milk, or skim milk
Directions
Altered from original recipe to reduce fat %. Add a mixed green salad,
whole grain bread plus a fruit for a satisfying supper. . . Put
celery, onion, and green pepper in a pan sprayed with Pam and saute
for 2 minutes. Add corn, potatoes, water, salt, pepper and paprika.
Bring to a boil; reduce heat to medium; and cook, covered, about 10
minutes or until potatoes are tender. Place 1/2 cup milk in a jar
with tight fitting lid. Add flour and shake vigorously. add
gradually to cooked vegetables and add remaining milk. Cook stirring
constantly until mixture comes to a boil and thickens. Serve
garnished with chopped fresh parsley. Nutrition (per serving): 274
calories Total Fat 2 g (7% of calories) Source: National Heart, Lung
and Blood Institute :
D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80á
Servings: 4 servings
Corn Chowder(C) (Lacto) Recipe brought to you by Recipe Ideas
Categories: Soup
The History of Recipes
We can trace the history of meal recipes back into the distant past, in fact as far into history as pharonic Egypt, and potentially, even further back. Interesting though that is, mostly, these early cookbooks were just very basic pictorial, hieroglyphic or cunieform recipes for preparing food.
In fact, the most ancient recipe discovered, according to experts is a collection of tablets in ancient Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel exhilarated. Later on, there are some interesting books which were published in the fourteenth century - a recipe book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are somewhat misleading tho`, these two books are unconnected to the curry that is served today, but rather accounts of the types of meals served to the rich and powerful of that time. Later on in the 1400s, the Crusaders brought back a variety of foods and herbs from the holy lands, including spices like coriander, parsley, and basil. These new foods and tastes led to an eruption in manuscripts on cooking, the majority of which still exist in private libraries. For the next few years, the powerful families of Europe strove to serve up the most extravagent meals, and consequentially the best chefs and their recipes became highly prized. However, it was during the 19th century that cooking and cookery books became really popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted much of their lives to collecting, verifying, and writing down recipes of the day. The introduction of the TV brought us TV chefs and the demand for the accompanying recipe books. Which brings us neatly up to date and the internet revolution, permitting everyone to access massive numbers of recipes such as those found on our web site. |
We hope you enjoy this Corn Chowder(C) (Lacto) recipe.
