dinner the other night

[Liz Nyman]

Thought i'd share this with everyone. John really enjoyed this, and
didn't mind the leftovers.

I served it with some Pane Pasano bread (just a round, crusty loaf from
the supermarket) cut into wedges, and some European salad mix with
spinach, roma tomatoes, cucumber, and a yummy vinaigrette.

Some personal notes -- next time, I would limit the ground cumin to 1
tsp. My pregnant nose was too sensitive, although the taste was great.

Bacon bits could be used instead of sliced bacon.

Any cheddar would do. I splurged and bought block sharp cheddar,
next
time will buy mild shredded cheddar.

For some reason, my grocery store doesn't have heavy cream. I
just used
milk, and it turned out fine.

Corn and Cheddar Chowder --- Serves 4.

4 bacon slices, cut into 1/4 inch pieces
1 large onion, finely chopped
1 tbs unsalted butter
2 tsp ground cumin
3 tbs all-purpose flour
4 cups chicken broth
1 lg boiling potato, peeled and cut into 1/4-inch dice
1/2 cup heavy cream
10-oz package frozen corn kernals
1/2 lb sharp Cheddar, grated

Cook bacon in 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, one minute. Add flour and cook,
stirring, 1 minute. Whisk in broth and bring to a boil, whisking
occaisionally. Add potato and simmer, covered, stirring occaisionally,
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.

(Soup keeps 2 days, covered and chilled).