Recipe - Saddle Of West Country Lamb

1 sl Smoked bacon; cut in 1"
pieces
One half md Onion; finely minced
1 md Potato; peeled, minced fine
2 cn Niblet corn ; (16 ounce ea)
4 cup Chicken stock
One half cup Milk
1 tablespoon Dried dill
1 cup Creme fraiche
4 ounce Fresh goat cheese
Sourdough bread; cut or sliced up and
toasted

In a medium saucepan, cook bacon over mediumhigh 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
mediumhigh 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 walnutsized pieces of fresh goat cheese. Serve with
sourdough toast. Yield: 4