Sadie Kendall's Creme Fraiche Corn Chowder

Recipe Ingredients

1		Smoked bacon - cut in 1" pieces
1/2		Onion - finely diced (medium)
1		Potato - peeled, diced fine (medium)
2		Niblet corn - (16 oz ea)
4 cups	948ml	Chicken stock
1/2 cup	118ml	Milk
1 tablespoon	15ml	Dried dill
1 cup	237ml	Creme fraiche
4 oz	113g	Fresh goat cheese
		Sourdough bread - sliced and toasted

Recipe 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.

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.

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