 |
Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
I love this chowder. I've made it several times during the holidays. 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 |
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.
|
|