| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | St. Louis | Post3 | 4 | servings |
INGREDIENTS
| 1 | sl | Smoked bacon; cut in 1" pieces |
| 1/2 | md | Onion; finely diced |
| 1 | md | Potato; peeled, diced fine |
| 2 | cn | Niblet corn -; (16 oz ea) |
| 4 | c | Chicken stock |
| 1/2 | c | Milk |
| 1 | tb | Dried dill |
| 1 | c | Creme fraiche |
| 4 | oz | Fresh goat cheese |
| Sourdough bread; sliced and toasted |
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 cow's-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.
A Message from our Provider:
“Jesus: there is no substitute”