Recipe by Bev
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 Dan'l
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!
- 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 See How It's Made
- 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.