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Add a photoServings: 4
Ingredients
- 1 slc Smoked bacon cut in 1" pcs
- 1/2 med Onion finely diced
- 1 med Potato peeled, diced fine
- 2 can Niblet corn - (16 ounce ea)
- 4 c. Chicken stock
- 1/2 c. Lowfat milk
- 1 Tbsp. Dry dill
- 1 c. Creme fraiche
- 4 ounce Fresh goat cheese
- Â Â Sourdough bread sliced and toasted
Directions
- In a medium saucepan, cook bacon over medium-high heat. When the bacon is golden brown and crisp, remove it from the pan, reserving drippings. Drain bacon on a paper towel; set aside.
- Add in onion and potato to bacon fat; saute/fry over medium-high heat till the onion turns translucent/soft, 2 to 3 min. Stir in corn along with its liquid. Add in chicken stock. Reduce heat to medium; simmer, covered, stirring occasionally, till potatoes are nearly soft, 10 min. Stir in lowfat milk and dill; cook for 5 min, taking care not to let the chowder boil. Add in the creme fraiche, 1 Tbsp. at a time, stirring well after each addition.
- Pour chowder into 4 warmed bowls. Garnish with crumbled bacon and walnut-sized pcs of fresh goat cheese. Serve with sourdough toast.
- Yield: 4 servings.
- Comments: Creme fraiche is thickened cow's-lowfat milk cream which has been allowed to incubate briefly till it achieves a velvety thickness.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 371g | |
| Recipe makes 4 servings | |
| Calories 221 | |
| Calories from Fat 90 | 41% |
| Total Fat 10.12g | 13% |
| Saturated Fat 5.58g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 19mg | 6% |
| Sodium 659mg | 27% |
| Potassium 465mg | 13% |
| Total Carbs 19.94g | 5% |
| Dietary Fiber 2.4g | 8% |
| Sugars 3.08g | 2% |
| Protein 12.31g | 20% |
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