Corn Potato and Cheddar Cheese Chowder

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. 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. 2

   Melt butter and sauté onion and cumin until softened (about 4 minutes adding in the garlic the last 2 minutes).

3. 3

   Add in the flour and whisk for 1 minute.

4. 4

   Add/whisk in the broth; bring to a boil, whisking occasionally.

5. 5

   Add in the cubed potatoes and simmer, covered for about 6-8 minutes (until JUST tender).

6. 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. 7

   Add in 1/2-pound grated cheddar, stirring just until the cheese has melted (do not let boil).

8. 8

   Ladle into bowls, top with about 1/4 cup grated cheddar and then crumbled bacon.