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
Historians have tracked the existance of recipes way back into distant history, at least as far into history as the early Egyptians, and possibly even further. However, generally, these old cook books were just very simple pictorial recipes for meal preparation.
The truth of the matter is, the most ancient recipe discovered so far, according to academics are some tablets in the Sumerian language which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel wonderful. As we move into The time of the romans around 25BC a roman called Apicius created a collection of documents showing how to cook the recipes cooked by wealthy Romans. In his works, Apicius tells us how the meals were separated into hors d`oeuvre, main meal and afters, a style of dining still practiced today. Aspicius tells us how the ancient Romans were skilled in the use of a good variety of spices, including a few that will be familiar to modern chefs for example basil, fennel and asafoetida. Later, in the fifteenth century, people returning from the crusades brought us a variety of foods and spices from middle-east cuisine, including spices such as coriander, parsley, and rosemary. The introduction of these new foods and spices prompted an explosion in manuscripts on food, many of which are now in private collections. The revolution that is television gave us TV 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, permitting everyone to access thousands of recipes such as those found on this recipe site. |
We hope you enjoy this Peggy's Corn Chowder recipe.
