Corn Potato and Cheddar Cheese Chowder

Kittencalskitchen's Note:

Adjust ingredient amounts to taste.

• Total Time: 35 mins
• Prep 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
• ½ 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)
• ¾ cup whipping cream (unwhipped)
• 1 (10 ounce) package frozen corn kernels
• ½ lb old cheddar cheese , grated
• salt
• cayenne pepper
• 1 cup cheddar cheese (to taste)

Directions:

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.

Reviews

[Bobbie]

I hate giving this 2 stars -- but it really was just "OK" for us. I think it was the cumin -- it just didn't seem to "compliment" the potatos and cheese. My onion was large -- and I wished I had only used half of it. I'm not sure I'll make it again. I have a lot of your recipes, Kittencal -- and this is the first one that we've really not enjoyed to the fullest. Thanks, Bobbie

[*Parsley*]

Thanx for another wonderful soup recipe, Kittencal. This is rich (but not too rich) and delicious. I seems like a lot of cumin, but it's really not overpowering at all. For the corn, I used frozen baby white shoepeg corn. This makes a great satisfying lunch. I'll make this again.