corn and cheddar chowder
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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prep time
15 Min
cook time
20 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 4 slices bacon, 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, cut into 1/4-inch dice
- 1/2 cup heavy cream
- 10 ounces frozen corn kernels
- 1/2 pound sharp cheddar cheese, grated
How To Make corn and cheddar chowder
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Step 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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Step 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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Step 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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Step 4Add Cheddar, stirring just until cheese is melted (do not let boil), and season generously with pepper.
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Step 5Serve topped with bacon.
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Step 6Soup keeps 2 days, covered and chilled.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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