INGREDIENTS

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.

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