Prep 35 mins
Cook 8 mins
This soup stands on it's own as a main course. Serve with Italian bread and a tossed green salad. To save time, before cooking I use the kitchen shears to cut up the bacon. To cook, stir bacon with a wooden spoon till crisp. This recipe comes from Gourmet Magazine.
- 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
- 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.
This is one of the best soups I have ever eaten. The chef is exactly right, it does stand on it's own as a main course. With some bread or crackers this is a tasty fulfilling meal that leaves you warm inside on a cold fall or winter day and still lets you have some room for dessert!
This a a terrific soup - warming and filling and easy to make. I didn't change a thing except I threw in a handful of finely chopped chives bnecause I liked the bits of green with the bits of bacon and the corn - made a pretty color combo. Thank you so much - I will definitely make this again soon.
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.