Ingredients
1 polish sausage, sliced thinly
6 slice bacon, chopped
1 cup onions, chopped
1/4 cup flour
2 cup chicken stock
1 cup water
4 cup corn
2 cup potatoes, cubed (about 1/4)
1/8 tsp white pepper
1 red pepper sauce
2 cup milk
2 tbsp butter
Directions
In a big saucepan, brown the sausage and bacon until bacon is crispy.
Remove sausage and bacon with a slotted spoon, and drain on a paper
towel. Discard most of the fat; leave enough to cook the onion. Saute
onion in reserved fat until tender, about 5 minutes.
Gradually stir in the flour. Add stock and water, stirring
constantly. Add sausage, bacon, corn, potatoes and white pepper. Add
red pepper sauce to taste. Heat to boiling. Reduce heat and simmer,
covered, for 15 to 20 minutes. Stir occasionally.
Add milk and cook until soup is heated through and potatoes are
tender. Top with butter and serve.
NOTES:
* A rich creamy chowder with corn and sausages -- This chowder is a
variation on a family recipe from an old roommate of mine. (She makes
it without the sausage, and with more water). It goes very well with
most seafood. I am especially fond of it served with crab cakes.
Yield: Serves 6-8.
: Difficulty: easy.
: Time: 10 minutes preparation, 45 minutes cooking.
: Precision: approximate measurement OK.
: Steve Fritzinger
: Computer Consoles Inc., Reston, Virginia, USA
: seismo!rlgvax!jsf
: Copyright (C) 1986 USENET Community Trust
Servings: 6 servings
Corn & Sausage Chowder Recipe brought to you by Recipe Ideas
Categories: Meat; Sausage; Soup
The History of Recipes
It is quite feasible to track the history of transcribed cooking instructions way back into the distant past, in truth as far back into history as ancient Egypt, and potentially, even further back. Interesting though that maybe, in the main part, these early recipes were just simple pictorial instructions for meal preparation.
Interestingly, the most ancient recipe discovered, according to experts in ancient history is a collection of stone tablets in Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `blissful`. Progressing into The time of the romans around 25BC a man called Apicius assembled a number of documents which described recipes enjoyed by the Romans. In his publication, he tells us how the roman meals were split into hors d`oeuvre, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he recounts how the early Romans were skilled in the use of many aromatic flavours, including a few that will be familiar to modern chefs for example bay, mint and parsley. Moving on, there are a couple of interesting cookery books which appeared in the fourteenth century : a book entitled `Forme of Cury`, and another titled `Curye on Inglish`. Although the titles sound familiar, these are nothing to do with the indian food that is served today, but rather recipes for the types of meals on the menus of the upper classes of the period. Later, in the 15th century, the Crusaders brought back many new foods and herbs from the holy lands, including spices like coriander, parsley, basil and rosemary. These new spices and herbs prompted a surge in recipe manuscripts, some of which are now in private libraries. Like it or not, the introduction of TV brought us celebrity chefs and the recipe books that accompanied them. Which pretty much brings us up to date and the internet revolution, permitting everybody to access massive numbers of recipes like the ones you can find on our site. |
We hope you enjoy this Corn & Sausage Chowder recipe.
