Try this Sadie Kendalls Creme Fraiche Corn Chowder recipe, or contribute your own.
Suggest a better descriptionIn 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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Serving Size: 1 Serving (872g) | ||
Recipe Makes: 4 | ||
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Calories: 633 | ||
Calories from Fat: 269 (42%) | ||
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Amt Per Serving | % DV | |
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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. |
Calories per serving: 633
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