CORN AND CHEDDAR CHOWDER

Corn and Cheddar Chowder image

Categories Soup/Stew Cheese Dairy Cheddar Corn Winter Gourmet

Yield Serves 4

Number Of Ingredients 10

Ingredients

4 bacon slices, cut into 3/4-inch pieces
1 large onion, finely chopped
1 tablespoon unsalted butter
2 teaspoons ground cumin
3 tablespoons all-purpose flour
4 cups chicken broth
1 large boiling potato, peeled and cut into 1/4-inch dice
1/2 cup heavy cream
10-ounce package frozen corn kernels
1/2 pound sharp Cheddar, grated

Steps:

Cook bacon in a 3-quart heavy saucepan over moderate heat, stirring, until crisp and transfer with a slotted spoon to paper towels to drain.
Add onion and butter to fat in pan and cook, stirring, until onion is softened. Add cumin and cook, stirring, 1 minute. Add flour and cook, stirring, 1 minute. Whisk in broth and bring to a boil, whisking occasionally. Add potato and simmer, covered, stirring occasionally, until just tender, 8 minutes. Stir in cream and corn and return to a simmer. Add Cheddar, stirring just until cheese is melted (do not let boil), and season generously with pepper.
Serve topped with bacon.

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