corn and cheddar chowder
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Heaven in a bowl! This soup stands on its own as a main course when paired with a green salad and some crusty bread.
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yield
4 serving(s)
prep time
15 Min
cook time
20 Min
method
Stove Top
Ingredients For corn and cheddar chowder
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4 slicebacon, cut into 3/4-inch pieces
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1 lgonion, finely chopped
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1 Tbspunsalted butter
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2 tspground cumin
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3 Tbspall purpose flour
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4 cchicken broth
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1 lgboiling potato, peeled, cut into 1/4-inch dice
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1/2 cheavy cream
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10 ozfrozen corn kernels
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1/2 lbsharp cheddar cheese, grated
How To Make corn and cheddar chowder
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1Cook bacon in a 3-quart heavy saucepan over moderate heat, stirring, until crisp and transfer with a slotted spoon to paper towels to drain.
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2Add 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.
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3Add potato and simmer, covered, stirring occasionally, until just tender, 8 minutes. Stir in cream and corn and return to a simmer.
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4Add Cheddar, stirring just until cheese is melted (do not let boil), and season generously with pepper.
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5Serve topped with bacon.
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6Soup keeps 2 days, covered and chilled.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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