Corn and Cheddar Chowder

• 4 bacon slices, cut into 3/4-inch piecesbacon
• 1 large onion, finely choppedonion
• 1 tablespoon unsalted butterbutter
• 2 teaspoons ground cumincumin
• 3 tablespoons all-purpose flourflour
• 4 cups chicken brothchicken-broth
• 1 large boiling potato, peeled and cut into 1/4-inch dicepotato
• 1/2 cup heavy creamheavy-cream
• 10-ounce package frozen corn kernels
• 1/2 pound sharp Cheddar, gratedsharp-cheddar

1. 01Cook bacon in a 3-quart heavy saucepan over moderate heat, stirring, until crisp and transfer with a slotted spoon to paper towels to drain.
2. 02Add 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.
3. 03

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