Corn Potato And Cheddar Cheese Chowder

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 3
• 8 slices bacon, cut into small pieces
• 1 large onion, finely chopped
• 2 tablespoons fresh minced garlic
• 4 tablespoons butter
• 1/2 teaspoon cumin powder (can use more)
• 3 tablespoons flour
• 4 cups chicken broth
• 2 large potatoes (peeled and cut into about 1/2-inch cubes, or smaller)
• 3/4 cup whipping cream (unwhipped)
• 1 (10 ounce) package frozen corn kernels
• 1/2 lb old cheddar cheese, grated
• salt
• cayenne pepper
• 1 cup cheddar cheese (to taste)

Recipe

• 1 cook the bacon in a heavy 3-4 quart saucepan over medium heat until crisp; transfer to paper towels using a slotted spoon when cool enough to handle, crumble into small pieces; set aside.
• 2 melt butter and sauté onion and cumin until softened (about 4 minutes adding in the garlic the last 2 minutes).
• 3 add in the flour and whisk for 1 minute.
• 4 add/whisk in the broth; bring to a boil, whisking occasionally.
• 5 add in the cubed potatoes and simmer, covered for about 6-8 minutes (until just tender).
• 6 stir in the whipping cream and corn, season with cayenne and salt; return to a simmer until the corn is heated through (about 2 minutes).
• 7 add in 1/2-pound grated cheddar, stirring just until the cheese has melted (do not let boil).
• 8 ladle into bowls, top with about 1/4 cup grated cheddar and then crumbled bacon.