Prep 15 mins
Cook 20 mins
Adjust ingredient amounts to taste.
- 8 slices bacon, cut into small pieces
- 1 large onion, finely chopped
- 2 tablespoons fresh minced garlic
- 4 tablespoons butter
- 1⁄2 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)
- 3⁄4 cup whipping cream (unwhipped)
- 1 (10 ounce) package frozen corn kernels
- 1⁄2 lb old cheddar cheese, grated
- cayenne pepper
- 1 cup cheddar cheese (to taste)
- 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.
- Melt butter and sauté onion and cumin until softened (about 4 minutes adding in the garlic the last 2 minutes).
- Add in the flour and whisk for 1 minute.
- Add/whisk in the broth; bring to a boil, whisking occasionally.
- Add in the cubed potatoes and simmer, covered for about 6-8 minutes (until JUST tender).
- 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).
- Add in 1/2-pound grated cheddar, stirring just until the cheese has melted (do not let boil).
- Ladle into bowls, top with about 1/4 cup grated cheddar and then crumbled bacon.
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
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.