Corn And Cheddar Chowder

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This soup stands on it's own as a main course. Serve with italian bread and a tossed green salad. To save time, before cooking i use the kitchen shears to cut up the bacon. To cook, stir bacon with a wooden spoon till crisp. This recipe comes from gourmet magazine.

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Steps

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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.

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

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Add cumin and cook , stirring , 1 minute.

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Add flour and cook , stirring , 1 minute.

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

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

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Stir in cream and corn and return to a simmer.

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Add cheddar , stirring just until cheese is melted , and season generously with salt & pepper.

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Serve topped with bacon.

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Serves 4.

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Ingredients

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bacon, onion, unsalted butter, ground cumin, all-purpose flour, chicken broth, boiling potato, heavy cream, frozen corn kernels, sharp cheddar cheese, salt & pepper