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Prep Time: 35 Minutes Cook Time: 8 Minutes |
Ready In: 43 Minutes Servings: 4 |
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This soup stands on it's own as a main course. Serve with Italian bread and a tossed green salad. To save time, before cooking I use the kitchen shears to cut up the bacon. To cook, stir bacon with a wooden spoon till crisp. This recipe comes from Gourmet Magazine. 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 |
1 (10 ounce) package frozen corn kernels |
1/2 lb sharp cheddar cheese, grated |
salt & pepper, to taste |
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 salt & pepper.
9. Serve topped with bacon.
10. Serves 4.
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