Corn and Cheddar Chowder
- Preparing Time: -
- Total Time: -
- Served Person: Serves 4
- 2 teaspoons ground cumin
- 4 cups chicken broth
- 3 tablespoons all-purpose flour
- 1/2 cup heavy cream
- 1 tablespoon unsalted butter
- 1 large onion, finely chopped
- Carbohydrate 47 g(16%)
- Cholesterol 131 mg(44%)
- Fat 49 g(75%)
- Fiber 4 g(16%)
- Protein 29 g(58%)
- Saturated Fat 24 g(122%)
- Sodium 921 mg(38%)
- Calories 742
Preparation 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. 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. Serve topped with bacon. Cooks' note:· Soup keeps 2 days, covered and chilled.
Preparation 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. 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. Serve topped with bacon. Cooks' note:· Soup keeps 2 days, covered and chilled.
