Ingredients
12 oz bulk pork sausage
1 cup water
2 cans condensed cream of potato soup
1 cup milk
1/2 cup chopped celery with leaves
1/2 cup chopped carrot
1/4 cup chopped onion
2 tbsp chopped fresh parsley
Directions
Brown sausage in a 2 quart saucepan over medium heat, stirring to
separate into bite-size pieces. Spoon off fat. Add water while
stirring to looses browned bits. Stir in soup until blended. Add
milk, celery, carrot, onion and parsley. Heat to simmering; do not
boil. Reduce heat to low; ; cover and simmer 10 minutes or until
vegetables are tender.
Servings: 1 servings
Potato Sausage Chowder Recipe brought to you by Recipe Ideas
Categories: Meat; Sausage; Soup; Vegetable
The History of Recipes
We are able to trace the history of meal recipes way back into the far past, at least as far back into recorded history as the ancient Egyptians, and quite possibly further than that. In practice though, in the main part, these ancient cookbooks were just primitive hieroglyphic or cunieform recipes for food preparation.
The truth of the matter is, the oldest recipe discovered, according to experts in ancient history are some stone tablets in ancient 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 making anyone who drank it feel `wonderful`. As we move into Roman times 25BC a roman called Apicius assembled a collection of documents describing recipes prepared by his fellow Romans. In his publication, Apicius tells us how the roman meals were separated into hors d`oeuvres, main meal and desserts, a style of dining still practiced today. This early Roman chef informs us how the early Romans made use of many herbs and spices, including some that we all recognise such as bay, mint and parsley. During the next few centuries, the upper-class families of Europe competed with each other to serve up the most exotic banquets, and consequentially the best cooks and their collection of recipes increased in prestige. Nevertheless, it was during the 1800s that cooking and recipe publications rose to prominence. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated their lives to assembling, trying out, and writing down popular recipes of the day. By the time we get to the 20th century, cookbooks are increasing in popularity as a result of better eduction, people having increased leisure time and disposable income. The introduction of the TV gave us celebrity chefs and the demand for the accompanying recipe books. Which pretty much brings us up to date and the internet revolution, allowing everyone to search through thousands of recipes just like those on our site. |
We hope you enjoy this Potato Sausage Chowder recipe.
