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.

Comments: Creme fraiche is thickened cow's-milk cream that has been allowed to incubate briefly until it achieves a velvety thickness.

Recipe

Steve Jenkins (Workman Publishing, $16.95), a 548-page encyclopedia of cheese, a "labor of love" that took him eight years to write.

Formatted for MasterCook by Susan Wolfe - swolfe1@prodigy. Net