Corn Potato and Cheddar Cheese Chowder

Ingredients

• 8 slices bacon
• cut into small pieces
• 1 large onion
• finely chopped
• 2 tablespoons fresh minced garlic
• 4 tablespoons butter
• 12 teaspoon cumin powder (can use more)
• 3 tablespoons flour
• 4 cups chicken broth
• 2 large potatoes (peeled and cut into about 1/2-inch cubes
• or smaller)
• 34 cup whipping cream (unwhipped)
• 1 (10 ounce) package frozen corn kernels
• 12 lb old cheddar cheese
• grated
• salt
• cayenne pepper
• 1 cup cheddar cheese (to taste)

Instructions

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 saute 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.