Sadie Kendalls Creme Fraiche Corn Chowder

Sadie Kendalls Creme Fraiche Corn Chowder Ingredients

1 sl Smoked bacon; cut in 1"	1/2 c Milk
1/2 md Onion; finely diced	1 tb Dried dill
1 md Potato; peeled, diced fine	1 c Creme fraiche
2 cn Niblet corn -; (16 oz ea)	4 oz Fresh goat cheese
4 c Chicken stock	Sourdough bread; sliced and

Instructions for Sadie Kendalls Creme Fraiche Corn Chowder

In a medium saucepan, cook bacon over medium-high heat. When the bacon is golden and crisp, remove it from the pan, reserving drippings. Drain bacon on a paper towel; set aside. Add onion and potato to bacon fat; saute over medium-high heat until the onion turns translucent, 2 to 3 minutes. Stir in corn along with its liquid. Add chicken stock. Reduce heat to medium; simmer, covered, stirring occasionally, until potatoes are nearly soft, 10 minutes. Stir in milk and dill; cook for 5 minutes, taking care not to let the chowder boil. Add the creme fraiche, 1 tablespoon at a time, stirring well after each addition. Pour chowder into 4 warmed bowls. Garnish with crumbled bacon and walnut-sized pieces of fresh goat cheese. Serve with sourdough toast. Yield: 4 servings. Comments: Creme fraiche is thickened cows-milk cream that has been allowed to incubate briefly until it achieves a velvety thickness. Recipe Source: St. Louis Post-Dispatch - 12-14-1998 From "Cheese Primer" by Steve Jenkins (Workman Publishing, $16.95), a 548-page encyclopedia of cheese, a "labor of love" that took him eight years to write. Formatted for MasterCook by Susan Wolfe - swolfe1@prodigy.net Converted by MM_Buster v2.0l.

Main Ingredient: CornCuisine: Uncategorized

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