Corn Potato And Cheddar Cheese Chowder

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Adjust ingredient amounts to taste.

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Steps

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Cook the bacon in a heavy 3-4 quart saucepan over medium heat until crisp.

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Transfer to paper towels using a slotted spoon when cool enough to handle , crumble into small pieces.

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Set aside.

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Melt butter and saut onion and cumin until softened.

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Add in the flour and whisk for 1 minute.

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Add / whisk in the broth.

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Bring to a boil , whisking occasionally.

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Add in the cubed potatoes and simmer , covered for about 6-8 minutes.

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Stir in the whipping cream and corn , season with cayenne and salt.

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Return to a simmer until the corn is heated through.

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Add in 1 / 2-pound grated cheddar , stirring just until the cheese has melted.

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Ladle into bowls , top with about 1 / 4 cup grated cheddar and then crumbled bacon.

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Ingredients

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bacon, onion, garlic, butter, cumin powder, flour, chicken broth, potatoes, whipping cream, frozen corn kernels, old cheddar cheese, salt, cayenne pepper, cheddar cheese