Corn and Cheddar Chowder

I love this chowder. I've made it several times during the holidays. From Gourmet magazine.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 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
• 10  ounces  package frozen corn kernels
• 1⁄2 lb sharp cheddar cheese, grated

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 pepper.
9. Serve topped with bacon.
10. Soup keeps 2 days, covered and chilled.