4 slices bacon, cut into ¾" pieces
1 large onion, finely chopped
1 T unsalted butter
2 t ground cumin
3 T all-purpose flour
4 c chicken stock
1 large potato, peeled and cut into ¼" dice
½ c heavy cream
10 oz package frozen corn kernels
½ lb sharp cheddar, grated
pepper and salt (if necessary)
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.
i'm serving with grilled cheese sandwiches... extra sharp cheddar on english muffin bread from trader joe's.
should be yummy. :)