Corn and Cheddar Chowder

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

August 20, 2004

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

Recipe information

Total Time
45 min
Yield
Serves 4

Ingredients

bacon slices, cut into 3/4-inch pieces

large onion, finely chopped

tablespoon unsalted butter

teaspoons ground cumin

tablespoons all-purpose flour

cups chicken broth

large boiling potato, peeled and cut into 1/4-inch dice

/2 cup heavy cream

-ounce package frozen corn kernels

/2 pound sharp Cheddar, grated

Need to make a substitution?

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.

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Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes