Busters Recipes

Corn and Cheddar Chowder


4 bacon slices -- cut in 3/4" 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" dice
1/2 cup heavy cream
1 package frozen corn kernels -- (10 oz)
1/2 pound sharp Cheddar -- grated

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.

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