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 - email@example.com
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|Serving Size: 1 Serving (872g)|
|Recipe Makes: 4|
|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 %|
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Calories per serving: 633
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