Corn and Cheddar Chowder
photo by *Parsley*
- Ready In:
- 43mins
- Ingredients:
- 11
- 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
- 1 (10 ounce) package frozen corn kernels
- 1⁄2 lb sharp cheddar cheese, grated
- salt & pepper, to taste
directions
- 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.
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Reviews
-
Gourmet Mag rarely publishes a bad recipe. This was VERY good. I used fresh corn off the cob as it is in season now. I did not have cream or bacon on hand so I used leftover ham and regular 2% milk. It turned out just fine to me. I must mention that I was so suprised that the recipe called for cumin. It really made the soup! On another seasoning note...I did not have to salt this at all. It was plently salty fromt he ham and cheese all on its own. Test before you bother. A lot of black pepper was the ticket for me.
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RECIPE SUBMITTED BY
Bev I Am
United States
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