This is a print preview of "Sadie Kendall's Creme Fraiche Corn Chowder" recipe.

Sadie Kendall's Creme Fraiche Corn Chowder Recipe
by Global Cookbook

Sadie Kendall's Creme Fraiche Corn Chowder
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  Servings: 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
  •     Sourdough bread sliced and toasted

Directions

  1. 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.
  2. 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.
  3. Pour chowder into 4 warmed bowls. Garnish with crumbled bacon and walnut-sized pcs of fresh goat cheese. Serve with sourdough toast.
  4. Yield: 4 servings.
  5. Comments: Creme fraiche is thickened cow's-lowfat milk cream which has been allowed to incubate briefly till it achieves a velvety thickness.