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Prep Time: 40 Minutes Cook Time: 5 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This soup stands on its own as a main course when paired with a green salad and some crusty bread. 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-ounce package frozen corn kernels |
1/2 pound sharp cheddar, 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. 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.
3. Serve topped with bacon.
4. Cooks' note: ยท Soup keeps 2 days, covered and chilled.
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