Receta Sadie Kendall's Creme Fraiche Corn Chowder
Ingredientes
|
|
Direcciones
- 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.