Ingredients
4 cup potatoes, peel & dice
1/2 cup onion, finely chopped
1 cup carrot, grated
1 tsp salt, optional
1/4 tsp pepper
1 tbsp dried parsley, flakes
4 tsp chicken bouillon, low sodium
1 ; vegetarian
6 cup skim milk
1/2 cup flour, all-purpose
1 paprika, sprinkle
Directions
Dutch oven or kettle, combine potatoes, onion, carrot, salt, pepper,
parsley flakes and bouillon.
Add enough water to just cover veggies; cook until veggies are tender,
about 15 - 20 min.
Do not drain.
Measure 1 1/2 C milk and add flour to milk, stirring with wire whisk.
Stir until blended.
Simmer for 15 min on low heat and thicken.
Garnish with paprika. From Fatfree Digest April-May 1994, Formatting
by Sue Smith (using MMCONV)
Preparation Time: The M
Servings: 10 servings
Potato Chowder Recipe brought to you by Recipe Ideas
Categories: Dutch Oven; Soup; Vegetable
The History of Recipes
We are able to read the history of meal recipes way back into the far past, certainly as far back into history as the Egyptians, and possibly even further. Having said that, sadly, these early recipes were just very simple hieroglyphic or cunieform instructions for food preparation.
The truth of the matter is, the oldest recipe in existence, according to experts in ancient history is a collection of stone tablets in Sumerian which show 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 `exhilarated, wonderful and blissful`. As we move on, we have a couple of recipe books from the 1300s : a book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Perhaps surprisingly, they are not about the curry that we all know today, but rather descriptions of the types of meals enjoyed by the rich people of the period. During the next few centuries, the upper-class families of Europe competed to serve the best banquets, and as a consequence, cooks and their collection of recipes increased in prestige. Nevertheless, it was during the nineteenth century that formal cookery and cookery books rose to prominence. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, spent years to collating, trying out, and writing down recipes for their fellow cooks to enjoy. By the advent of the 20th century, cooking books are highly popular due to more people being able to read, more spare time and a general increase in wealth. |
We hope you enjoy this Potato Chowder recipe.
