Ingredients
1/2 lb bacon, diced
1 medium onion, chopped
1/2 cup celery, chopped
2 tbsp flour
4 cup milk
16 oz can creamed corn
1 can potatoes [or use cooked, chopped po, tatoes to taste
1/2 tsp salt
1/8 tsp pepper
1 parsley
1 paprika
Directions
Here's one I got from a friend many years ago... I haven't tried it
for a long time, but it was excellent++good enough for me to get the
recipe and I wasn't even into cooking at the time.
Fry the bacon and save 3 tablespoons of the drippings. Fry onion and
celery in the drippings until tender. Blend in flour, stirring until
bubbly. Remove from heat and stir in milk. Heat to boiling point,
stirring constantly. Boil and stir for one minute. Stir in remaining
ingredients.
If you feel really racy, dump in a drained can of clams.
Posted by Stephen Ceideburg; February 6 1991.
Servings: 1 servings
Peggy's Corn Chowder Recipe brought to you by Recipe Ideas
Categories: Corn; Soup
The History of Recipes
It is quite possible to follow the history of recipes far back into ancient history, in truth as far back into recorded history as pharonic Egypt, and quite possibly further than that. Interesting though that is, mostly, these early cookbooks were just primitive pictorial, hieroglyphic or cunieform recipes for preparing meals.
Progressing into The time of the roman empire 25BC a roman called Apicius created a collection of scripts which described recipes enjoyed by wealthy Romans. In his scrolls, he describes how the meals of wealthy Romans were separated into appetizers, entrees and dessert, something that is very familiar to us today. Aspicius tells us how the Roman chefs were skilled in the use of a wide range of aromatic flavours, including a few that will be familiar to modern cooks like bay, mint and asafoetida. For the centuries that followed, the upper classes tried to serve the most extravagent banquests, and as a result the best cooks and their recipes increased in prestige. However, it was during the 1800s that haute cuisine and recipe publications rose to prominence. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted much of their lives to assembling, trying out, and publishing recipes that were common in the better off homes of the day. The introduction of the TV gave us celebrity chefs and the demand for the spin-off recipe books. And that brings us to the present day and the invention of computers and the internet, allowing us all to access massive numbers of recipes just like those on our site. |
We hope you enjoy this Peggy's Corn Chowder recipe.
