Corn and Cheddar Chowder

Name: Corn and Cheddar Chowder
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; 12 cup heavy cream; 1 (10 ounce) package frozen corn kernels; 12 lb sharp cheddar cheese, grated; salt & pepper, to taste

11 ingredients

10 steps

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
12 cup heavy cream
1 (10 ounce) package frozen corn kernels
12 lb sharp cheddar cheese, grated
salt & pepper, to taste

Directions

1

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.
2

Add onion and butter to fat in pan and cook, stirring, until onion is softened.
3

Add cumin and cook, stirring, 1 minute.
4

Add flour and cook, stirring, 1 minute.
5

Whisk in broth and bring to a boil, whisking occasionally.
6

Add potato and simmer, covered, stirring occasionally, until just tender, 8 minutes.
7

Stir in cream and corn and return to a simmer.
8

Add Cheddar, stirring just until cheese is melted (do not let boil), and season generously with salt & pepper.
9

Serve topped with bacon.
10

Serves 4.