Ingredients
4 oz bacon, cut in small pieces
1 lb potatoes, peeled and cut in
1 1/2 inch cubes
1/2 cup onion, dices
4 cl garlic, smashed, peeled and
1 skewered on toothpicks
1 cup chicken broth
1 1/2 tsp crushed red pepper flakes
1 to taste or optional
4 cup milk, room temperature
1 tbsp cornstarch
1 1/2 tbsp coarse salt
3 cup fresh yellow corn kernels
1 (3-5 ears) or 3 cups frozen
1/3 cup diced sweet green pepper
1/3 cup dices sweet red pepper
2 tbsp green onion, thinly sliced,
1 white and green parts
2 tbsp finely chopped parsley
1/2 tsp cayenne pepper or to taste
6 drop liquid hot pepper sauce
1 or to taste
Directions
Microwave the bacon for 4 minutes or until done. Add the potatoes,
onion and garlic. Stir to coat with fat. Cover tightly with plastic
wrap and microwave at full power for 5 minutes. Uncover and add
chicken broth and pepper flakes. Cover tightly with plastic wrap and
microwave for 10 minutes at full power or until potatoes are tender.
Stir two tablespoons of milk into the cornstarch. Uncover. Add
remaining milk, cornstarch mixture and salt. Cover and cook at full
power 15 minutes or until mixture is boiling rapidly. Stir in the
corn and peppers.
Cover and cook 4 minutes or until vegetables are tender. Discard
garlic. Stir in remaining ingredients. Serve immediately.
Servings: 8 servings
Corn & Potato Chowder Guys Love Recipe brought to you by Recipe Ideas
Categories: Potato; Soup; Vegetable
The History of Recipes
We can follow the history of `recipes` far back into ancient history, at least as far back into history as pharonic Egypt, and maybe even further. Having said that, mostly, these early cookbooks were just simple pictorial, hieroglyphic or cunieform instructions for preparing food.
In an interesting twist, the most ancient recipe discovered, according to food historians is a series of stone tablets in Sumerian describing the baking 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 drank it feel blissful. Later on, in The time of the romans 25BC a roman called Apicius created a number of documents showing how to cook the recipes prepared by wealthy roman citizens. In his publication, Apicius describes how the roman meals were separated into hors d`oeuvre, main course and afters, something we still use today. Additionally, he describes how the chefs of Roman times were skilled in the use of many different herbs and spices, including a few that will be familiar to modern chefs such as bay, mint and asafoetida. Over the succeeding few centuries, the families of Europe strove to lay on the most extravagent banquests, and consequentially cooks and their recipe collections could command a high salary. Notwithstanding that, it wasn`t until the nineteenth century that cooking and recipe books became really popular. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, devoted much of their lives to assembling, verifying, and publishing popular recipes of the day. The TV revolution gave us celebrity TV chefs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the internet revolution, allowing everybody to access massive numbers of recipes like those on our web site. |
We hope you enjoy this Corn & Potato Chowder Guys Love recipe.
