Ingredients

• 4 bacon slices, cut into 3/4-inch pieces
• 1 large onion, finely chopped
• 1 tablespoon unsalted butter
• 2 teaspoons ground cumin
• 3 tablespoons all-purpose flour
• 4 cups chicken broth
• 1 large boiling potato, peeled and cut into 1/4-inch dice
• 1/2 cup heavy cream
• 10-ounce package frozen corn kernels
• 1/2 pound sharp Cheddar, grated

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Instructions

1. Cook 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. Add 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. Serve topped with bacon.