This soup stands on its own as a main course when paired with a green salad and some crusty bread.
· Soup keeps 2 days, covered and chilled.
Recipe information
Total Time
45 min
Yield
Serves 4
Ingredients
Preparation
Step 1
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.
Step 2
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.
Step 3
Serve topped with bacon.
