Sadie Kendalls Creme Fraiche Corn Chowder

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INGREDIENTS

4 oz Fresh goat cheese
Sourdough bread ; sliced
1 md Potato ; peeled, diced fine
1 c Creme fraiche
1 tb Dried dill
1/2 md Onion ; finely diced
4 c Chicken Stock
1/2 c milk
1 sl Smoked bacon ; cut in 1"
2 16-oz cans Niblet corn

Servings

INSTRUCTIONS

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

NOTES

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Sadie Kendalls Creme Fraiche Corn Chowder

4 oz Fresh goat cheese 
  Sourdough bread sliced
1 md Potato peeled, diced fine
1 c Creme fraiche 
1 tb Dried dill 
1/2 md Onion finely diced
4 c Chicken Stock 
1/2 c milk 
1 sl Smoked bacon cut in 1"
2 16-oz cans Niblet corn

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

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Nutrition

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Serving Size: 1 Serving (872g)
Recipe Makes: 4

Calories: 633
Calories from Fat: 269 (42%)

Amt Per Serving		% DV

	Total Fat 29.9g	40 %
	Saturated Fat 15.3g	77 %
	Monounsaturated Fat 9.4g
	Polyunsanturated Fat 2.5g
Cholesterol 72.1mg		22 %
Sodium 1583.6mg		55 %
Potassium 1225.9mg		32 %
Total Carbohydrate 71.4g		21 %
	Dietary Fiber 4.2g	17 %
	Sugars, other 67.2g
Protein 25.7g		37 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 633

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