From the kitchen
Goat's Milk Chowder
Corn and potato chowder using goat's milk as the creamy base.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Goat's Milk Edition
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
- 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.
Kitchen note
Bringing the chowder off the burner before the milk goes in is the single best habit for cooking with goat's milk in soups.
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