Ingredients
1 tbsp butter
1 tsp vegie oil
1 medium onion, diced
2 shallots, diced
3/4 cup diced cooked ham
3 cup peeled, cubed raw potatoes
1 bay leaf
3 tbsp chopped fresh parsley
1 salt
1 freshly ground pepper
3 cup milk
4 cup fresh corn (cut from 8 cobs) or 4 c, frozen corn
2 tbsp flour
1/4 cup chopped fresh basil
1 butter
1 paprika
Directions
In a large pot, melt butter and oil over medium heat. Saute onion and
shallots 5 minutes, until softened not brown. Add potatoes, 2 c
water, bay leaf, parsley, S&P. Bring to boil, reduce heat and simmer
30 minutes until potatoes are JUST tender. Meanwhile warm milk in
saucepan over low heat. Add warm milk and corn to chowder and stir
well. Put the flour in small bowl. Take 3 to 4 tb of hot broth from
pot and mix w/flour to make a paste. Slowly add to pot, whisking to
make a smooth soup. Let soup simmer 3 to 5 minutes until thickened
and coorn is tender, but not soft. Remove form heat, stir in basil
and serve with butter.
Source: Leftovers by Kathy Grunst.
Servings: 6 servings
Corn & Ham Chowder Recipe brought to you by Recipe Ideas
Categories: Ham; Meat; Pork; Soup
The History of Recipes
It is quite feasible to track the history of transcribed cooking instructions back into the distant past, in fact as far back into history as early Egypt, and maybe further still. However, sadly, these ancient recipes were just very basic pictorial recipes for preparing food.
Interestingly, the most ancient recipe discovered so far, according to experts in ancient history are some ancient tablets in the Sumerian language which describe 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 anyone who tried it feel exhilarated. Moving on, there are a couple of books which appeared in the 14th Century : a book titled `Forme of Cury`, and another called `Curye on Inglish`. Don`t be fooled by the titles though, these books are not about the curry that we all know today, but rather recipes for the types of food cooked for the upper classes of the time. Later on in the 1400s, knights returning from the crusades brought us a variety of foods and herbs from the holy land, such as basil and rosemary. The introduction of these new foods and spices caused an increase in publications on food, most of which still exist in private libraries. For the centuries that followed, the rich families of Wesstern Europe strove to serve the most exotic meals, and consequentially cooks and their collection of recipes were highly sought after. Notwithstanding that, it wasn`t until the nineteenth century that fine cookery and recipe books became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted much of their lives to assembling, verifying, and publishing the recipes of their peers. The introduction of the TV brings us TV chefs and the recipe books that accompanied them. And that pretty much brings us to the present day and the invention of the internet, allowing us all to access massive numbers of recipes just like those on our web site. |
We hope you enjoy this Corn & Ham Chowder recipe.
