Ingredients
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4 bacon, slices, cut into 3/4-inch pieces
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1 large onion, finely chopped
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1 tablespoon unsalted butter
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2 teaspoons ground cumin
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3 tablespoons all-purpose flour
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4 cups chicken broth
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1/2 cup heavy cream
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1 (10 ounce) package frozen corn kernels
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1/2 lb sharp cheddar cheese, grated
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salt & pepper, to taste
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1 large boiling potato, peeled and cut into 1/4-inch dice
Instructions
- 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.
- 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 salt & pepper.
- Serve topped with bacon.
- Serves 4.