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Corn and cheese chowder

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“This easy, delicious soup makes good use of fresh corn. Make it a main dish by serving with salad and crusty bread. Recipe is from Chicago Sun-Times FOOD.”
READY IN:
45mins
SERVES:
3-4
UNITS:
US

Ingredients Nutrition

Directions

  1. Fry bacon until crisp, crumble and set it aside but reserve 1 T bacon grease in pan.
  2. Add butter, bell pepper and onion to pan and saute until softened, 8-10 minutes; sprinkle in cumin and cook for a minute, stirring.
  3. Add chicken broth, potatoes and white pepper and simmer until potatoes are tender, about 10 minutes.
  4. Add cream and corn and bring to a boil.
  5. Turn off heat, stir in cheese and season to taste with salt.
  6. Serve when cheese is melted.
  7. Sprinkle with cooked bacon just before serving.

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