Corn Potato and Cheddar Cheese Chowder |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Adjust ingredient amounts to taste. Ingredients:
8 slices bacon, cut into small pieces |
1 large onion, finely chopped |
2 tablespoons fresh minced garlic |
4 tablespoons butter |
1/2 teaspoon cumin powder (can use more) |
3 tablespoons flour |
4 cups chicken broth |
2 large potatoes (peeled and cut into about 1/2-inch cubes, or smaller) |
3/4 cup whipping cream (unwhipped) |
1 (10 ounce) package frozen corn kernels |
1/2 lb old cheddar cheese, grated |
salt |
cayenne pepper |
1 cup cheddar cheese (to taste) |
Directions:
1. Cook the bacon in a heavy 3-4 quart saucepan over medium heat until crisp; transfer to paper towels using a slotted spoon when cool enough to handle, crumble into small pieces; set aside.
2. Melt butter and sauté onion and cumin until softened (about 4 minutes adding in the garlic the last 2 minutes).
3. Add in the flour and whisk for 1 minute.
4. Add/whisk in the broth; bring to a boil, whisking occasionally.
5. Add in the cubed potatoes and simmer, covered for about 6-8 minutes (until JUST tender).
6. Stir in the whipping cream and corn, season with cayenne and salt; return to a simmer until the corn is heated through (about 2 minutes).
7. Add in 1/2-pound grated cheddar, stirring just until the cheese has melted (do not let boil).
8. Ladle into bowls, top with about 1/4 cup grated cheddar and then crumbled bacon.
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