Name: Corn and Cheddar Chowder
Cook time: 40 min
Total time: 45 min
Yield: Serves 4
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

This soup stands on its own as a main course when paired with a green salad and some crusty bread.

Cooks' note:

· Soup keeps 2 days, covered and chilled.

Recipe information

Total Time
45 min
Yield
Serves 4

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

Preparation

Step 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.
Step 2
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.
Step 3
Serve topped with bacon.

TagsChowder Soup Soup/Stew Bacon Cured Meat Meat Onion Root Vegetable Vegetable Potato Corn Cheddar Cheese Dairy Starter Main Lunch Dinner Gluten Free Nut Free Make Ahead Simmer Saute Gourmet

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes