Corn and Cheddar Chowder
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 ⓘ
- 12 cup heavy cream ⓘ
- 1 (10 ounce) package frozen corn kernels ⓘ
- 12 lb sharp cheddar cheese, grated ⓘ
- salt & pepper, to taste ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
770
kcal
38% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).