Ingredients
1 light vegetable oil cooking
1 spray
1 cup onion -- chopped
6 cup corn kernels -- with any
1 milk collec
1 removed from the cob
3 cup chicken stock -- fat
1 skimmed
1/2 cup red bell pepper -- chopped
1/2 tsp fresh rosemary -- chopped
1/2 tsp dried thyme
1/8 tsp ground pepper
1 cayenne pepper to taste
1 tbsp fresh basil -- chopped
Directions
Preheat a large, heavy saucepan over medium heat for about 1 minute.
Spray it twice with the vegetable oil. Saute the onion for about 5
minutes, until translucent. Add 4 cups of the corn and saute for 4
to 5 minutes, until it softens a bit. Add 2 cups of the chicken
stock and cook until the corn can be mashed easily with a fork, about
20 minutes.
Transfer the contents of the pan to a blender and puree until smooth.
Return the puree to the saucepan over medium-low heat. Add the bell
pepper, rosemary, thyme, black pepper, cayenne pepper, and the
remaining 1 cup chicken stock and 2 cups corn. Stir and cook for
about 10 minutes more, until the chowder is thick and creamy.
Garnish with the chopped basil.
fat per serving= 3.1 grams Calories per serving= 229 IN THE
KITCHEN WITH ROSIE by Rosie Daley
Recipe By :
Servings: 4 servings
Corn Chowder-Daley Recipe brought to you by Recipe Ideas
Categories: Soup
The History of Recipes
It is quite possible to follow the history of transcribed cooking instructions back into ancient history, in fact as far back into history as the early Egyptians, and quite possibly further than that. Having said that, in the main part, these ancient cook books were just very basic pictorial, hieroglyphic or cunieform recipes for meal preparation.
In fact, the most ancient recipe found, according to Professor Solomon Katz, is a collection of ancient tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `blissful`. Progressing into Roman times around 25BC a man called Apicius created some scripts showing how to cook the recipes enjoyed by wealthy roman citizens. In his scrolls, he tells us how the roman meals were separated into hors d`oeuvre, entrees and desserts, something that is very familiar to us today. Aspicius tells us how the Roman chefs were skilled in the use of many herbs, including a few that are still present in modern kitchens like basil, mint and asafoetida. Later on, we have some books dating from the fourteenth century ; one book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are somewhat misleading tho`, these books are not about the spicy food that we all know today, but rather accounts of the types of food on the tables of the upper classes of the time. Later, in the fifteenth century, knights returning from the crusades brought back many new foods and herbs from the holy lands, including coriander, basil and rosemary. The introduction of these new culinary ideas created an increase in manuscripts on cookery, the majority of which are now in private libraries. During the following few hundred years, the upper-class families of Wesstern Europe strove to lay on the most extravagent meals, and consequentially the best cooks and their recipes were at a premium. However, it wasn`t until the nineteenth century that cooking and cookery books rose to prominence. The Famous Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated their lives to collecting, testing, and publishing the recipes of their peers. By the time we get to the 1900s, cookery publications were starting to become popular mostly as a result of better eduction, more leisure time and having more money to spend. The arrival of television brings us celebrity TV chefs and the demand for the accompanying recipe books. And that brings us to the present day and the invention of computers and the internet, allowing everyone to search through thousands of recipes such as those found on this web site. |
We hope you enjoy this Corn Chowder Daley recipe.
