Active Time

　　40 min

　　Total Time

　　45 min

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

　　

Ingredients

Serves 4

　　4 bacon slices, cut into 3/4-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-ounce package frozen corn kernels

　　1/2 pound sharp Cheddar, grated

　　

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.

　　Cooks' note:

　　· Soup keeps 2 days, covered and chilled.