Ingredients
1 medium onion, chopped
3 medium potatoes, diced
2 medium carrots, sliced
1 large celery stalk, chopped
2 each bay leaves
2 tbsp vegetable oil
3 cup frozen corn
14 oz can tomatoes, chopped
1 1/2 tsp coriander
1 tsp savoury
1/2 tsp thyme
1 salt & pepper to taste
1 cup water, stock
Directions
Place onions, potatoes, carrots, celery, bay leaves & oil in large
soup pot. Add just enough stock to cover. Bring to a boil & simmer
over low heat for 10 minutes.
Add the corn, tomatoes with hteir liquid & simmer for 10 minutes. Add
the seasonings & simmer for another
10 minutes.
Remove 3/4 cup of potatoes & mash well. Return to the pot with the 1
cup of stock. Stir well. Simmer for another 5 minutes, or until you
are ready to serve it.
Adapted from Nava Atlas, "Vegetariana"
Servings: 8 servings
Potato-Corn Chowder Recipe brought to you by Recipe Ideas
Categories: Soup; Vegetable
The History of Recipes
Written cooking instructions as a concept can be tracked far back into history, at least as far back as the Egyptians, and maybe further still. However, mostly, these ancient cook books were just very simple hieroglyphic or cunieform recipes for meal preparation.
In an interesting twist, the oldest recipe in existence, according to historians is a series of ancient tablets in ancient 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 tried it feel exhilarated. Later on, in The time of the romans 25BC a roman called Apicius wrote a number of documents detailing recipes cooked by wealthy Romans. In his works, Apicius recounts how the meals of wealthy Romans were divided into appetizers, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also describes how the ancient chefs used a good variety of herbs, including a few that will be familiar to modern cooks such as thyme, mint and dill. Moving our culinary historical trip onwards, we find two recipe books from the 14th Century ; one book called `Forme of Cury`, and another entitled `Curye on Inglish`. Amusingly, these two books are not about the curry that is served today, but instead recipes for the types of food cooked for the nobility of those days. Later on, in the 15th century, people returning from the crusades brought back many foods, spices and herbs from Arab cooking, including parsley and basil. These new herbs and spices created an increase in manuscripts on food, the majority of which are kept safe in private libraries. Over the succeeding few centuries, the powerful and rich houses competed to serve up the best banquets, and as a consequence, the best cooks and their recipe collections were greatly in demand. Even so, it was during the nineteenth century that formal cookery and cookery books became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted their lives to collecting, verifying, and publishing popular recipes of the day. When we get to the 20th century, cook books were in great demand, due to more people being able to read, people having more leisure time and having more money. The TV revolution gave us TV cookery programs and the spin-off recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, permitting us all to access thousands of recipes such as those found on the site you are now reading. |
We hope you enjoy this Potato Corn Chowder recipe.
