Public recipe with member extras
Goat's Milk Chowder
Corn and potato chowder using goat's milk as the creamy base.
- Yield
- Serves 6 | Prep: 15 minutes | Cook: 35 minutes
Savory Soups, Sauces & Entrées
What you need
Ingredients
- 4 slices bacon, chopped
- 1 onion, chopped
- 2 celery stalks, chopped
- 3 medium potatoes, peeled and diced
- 2 cups vegetable or chicken stock
- 2 cups fresh or frozen corn kernels
- 2 cups whole goat's milk, room temperature
- Salt and pepper, to taste
Method
Instructions
- Cook the bacon in a large pot over medium heat until crisp. Remove and set aside, leaving the rendered fat in the pot.
- Sauté the onion and celery in the bacon fat until softened, about 5 minutes.
- Add the potatoes and stock, bring to a simmer, and cook until the potatoes are tender, about 15-18 minutes.
- Stir in the corn and cook 5 more minutes.
- Remove from direct heat, stir in the goat's milk gradually, and warm through gently without boiling. Season and top with the reserved bacon.
From The Arrogant Hippie Culinary Journal: Goat's Milk Edition by Aunesty Janssen
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