Active time: 40 min Start to finish: 45 min


This soup stands on its own as a main course when paired with a green salad and some crusty bread.

Serves 4.

INGREDIENTS

  • 4 bacon slices, cut into3/4-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 and cut into 1/4-inch dice
  • 1/2 cup heavy cream
  • 10-oz package frozen corn kernels
  • 1/2 lb sharp cheddar, grated

    DIRECTIONS

    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.