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Corn Potato and Cheddar Cheese Chowder

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“Adjust ingredient amounts to taste.”

Ingredients Nutrition


  1. Cook the bacon in a heavy 3-4 quart saucepan over medium heat until crisp; transfer to paper towels using a slotted spoon when cool enough to handle, crumble into small pieces; set aside.
  2. Melt butter and sauté onion and cumin until softened (about 4 minutes adding in the garlic the last 2 minutes).
  3. Add in the flour and whisk for 1 minute.
  4. Add/whisk in the broth; bring to a boil, whisking occasionally.
  5. Add in the cubed potatoes and simmer, covered for about 6-8 minutes (until JUST tender).
  6. Stir in the whipping cream and corn, season with cayenne and salt; return to a simmer until the corn is heated through (about 2 minutes).
  7. Add in 1/2-pound grated cheddar, stirring just until the cheese has melted (do not let boil).
  8. Ladle into bowls, top with about 1/4 cup grated cheddar and then crumbled bacon.

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