Corn Potato and Cheddar Cheese Chowder

• 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)

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.

bacon, onion, garlic, butter, cumin powder, flour, chicken broth, potatoes, whipping cream, corn kernels, cheddar cheese, salt, cayenne pepper, cheddar cheese

Taken from www.food.com/recipe/corn-potato-and-cheddar-cheese-chowder-159615 (may not work)