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Winter recipe: Chevre and crème fraiche chowder

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  Creamy Chevre and Crème Fraiche Chowder Recipe

Today felt like a scene from Frost’s poem “Lodged,” as the rain said to the wind, “You push and I'll pelt.” Fat drops crashed on black umbrellas all morning long. What can one do to stay dry and content in the endless winter deluge? The way this Examiner sees it, one has two choices. Simmer up some soup or build and an ark.

A piping bowl of any homemade soup banishes the winter chills. For a creamy, filling meal on a particularly bleak day, choose chowder. This Examiner grew up with New England chowda, but chowder makes a delicious supper no matter how one pronounces it. A friend of mine in California suggested a creamy base augmented with some of my favorite goat cheese. The crème fraiche adds a smooth, tangy taste. (Never used it before? One can find it near the cheese in gourmet shops and better grocery chains.) Enjoy this modified version of her favorite stormy day meal.

Creamy Chevre and Crème Fraiche Chowder Recipe

Ingredients:

  • 2 slices of bacon, cut into small pieces
  • ½ teaspoon butter
  • 1 small onion, diced
  • 1 medium sized potato, peeled and diced
  • 4 cups of chicken stock
  • 2 cans of yellow corn
  • 1 tsp. black pepper
  • ½ cup milk
  •  ¾ tablespoon dried dill weed
  • 1 cup crème fraiche (thickened cow’s milk cream)
  • 4 ounces Chevre (goat cheese)
  • Baguette, toasted and sliced

Directions:

  1. Cook the bacon in a small amount of butter first, rendering the bacon fat from it over medium heat. Remove the bacon from the pot, drain it on a paper towel, and set it aside for later.
  2. Sauté the diced onion and potato cubes in the bacon fat for about three minutes.
  3. Stir in the corn and the accompanying liquid.
  4. Add the chicken stock and cover.
  5. Simmer on low to medium heat for ten minutes, stirring occasionally, so that the potatoes soften.
  6. Stir in the milk, the pepper, and the dill.
  7. Cook for five minutes, stirring intermittently (do not let the chowder boil).
  8. Slowly and gradually, stir in the crème fraiche.
  9. Stir in half the bacon.
  10. Ladle chowder into soup bowls. Add two small pieces of fresh goat cheese to each bowl.
  11. Garnish with the remaining bacon and serve with the toasted baguette.
  12. Warm up to family and friends.
Winter Cookbook

Check out the seasonal cookbook featuring 300 uniquely Examiner recipes to warm you up this winter.

 

 

Comments

  • Jim Lindsay - Knoxville Gourmet Food Examiner 4 years ago

    Oooh... goat cheese soup! I've been thinking about making just this kind of thing for weeks, but I didn't have a recipe. Thank you serendipity and chowder-loving Cheese Examiner!