Corn and cheese chowder

Name: Corn and cheese chowder
Ingredients: 4 slices bacon; 1 tablespoon butter; 1 small red bell pepper, cut into 3/4 inch dice; 1 medium onion, chopped; 2 teaspoons cumin; 2 (15 ounce) cans chicken broth; 3 small yukon gold potatoes, peeled and quartered,about 1 1/2 cups; 18 teaspoon white pepper; 12 cup whipping cream; 2 cups fresh corn (about 3 ears); 2 cups shredded cheddar cheese; salt

12 ingredients

7 steps

Ingredients

4 slices bacon
1 tablespoon butter
1 small red bell pepper, cut into 3/4 inch dice
1 medium onion, chopped
2 teaspoons cumin
2 (15 ounce) cans chicken broth
3 small yukon gold potatoes, peeled and quartered,about 1 1/2 cups
18 teaspoon white pepper
12 cup whipping cream
2 cups fresh corn (about 3 ears)
2 cups shredded cheddar cheese
salt

Directions

1

Fry bacon until crisp, crumble and set it aside but reserve 1 T bacon grease in pan.
2

Add butter, bell pepper and onion to pan and saute until softened, 8-10 minutes; sprinkle in cumin and cook for a minute, stirring.
3

Add chicken broth, potatoes and white pepper and simmer until potatoes are tender, about 10 minutes.
4

Add cream and corn and bring to a boil.
5

Turn off heat, stir in cheese and season to taste with salt.
6

Serve when cheese is melted.
7

Sprinkle with cooked bacon just before serving.