Corn and Cheddar Chowder

READY IN: 43mins
Recipe by Bev I Am

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.

Top Review by Danl1058

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!

Ingredients Nutrition

Directions

  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.
  2. Add onion and butter to fat in pan and cook, stirring, until onion is softened.
  3. Add cumin and cook, stirring, 1 minute.
  4. Add flour and cook, stirring, 1 minute.
  5. Whisk in broth and bring to a boil, whisking occasionally.
  6. Add potato and simmer, covered, stirring occasionally, until just tender, 8 minutes.
  7. Stir in cream and corn and return to a simmer.
  8. Add Cheddar, stirring just until cheese is melted (do not let boil), and season generously with salt & pepper.
  9. Serve topped with bacon.
  10. Serves 4.

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