I woke up this morning and had cold feet. I ran downstairs to see what the temperature said on my computer. A freezing 26 degrees ! At that moment, I knew exactly what was for dinner ! This is served frequently at the Cozy Kitchen during the winter months ! I love the cumin in this soup !
Corn and Cheddar Chowder
Gourmet January 2000
This soup stands on its own as a main course when paired with a green salad and some crusty bread.
Yield: Serves 4 -6
Active Time: 40 min
Total Time: 45 min
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-ounce package frozen corn kernels ( I use a can of Green Giant "Niblets"corn )
1/2 pound sharp Cheddar, grated
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 pepper.
Serve topped with bacon.
Soup keeps 2 days, covered and chilled