Corn and cheese chowder

• 4 slices bacon
• 1 tablespoon butter
• 1 small red bell pepper, cut into 3/4 inch dice
• 1 medium onion, chopped
• 2 teaspoons cumin
• 2 (15 ounce) cans chicken broth
• 3 small yukon gold potatoes, peeled and quartered,about 1 1/2 cups
• 18 teaspoon white pepper
• 12 cup whipping cream
• 2 cups fresh corn (about 3 ears)
• 2 cups shredded cheddar cheese
• salt

1. Fry bacon until crisp, crumble and set it aside but reserve 1 T bacon grease in pan.
2. Add butter, bell pepper and onion to pan and saute until softened, 8-10 minutes; sprinkle in cumin and cook for a minute, stirring.
3. Add chicken broth, potatoes and white pepper and simmer until potatoes are tender, about 10 minutes.
4. Add cream and corn and bring to a boil.
5. Turn off heat, stir in cheese and season to taste with salt.
6. Serve when cheese is melted.
7. Sprinkle with cooked bacon just before serving.

bacon, butter, red bell pepper, onion, cumin, chicken broth, gold potatoes, white pepper, whipping cream, fresh corn, cheddar cheese, salt

Taken from www.food.com/recipe/corn-and-cheese-chowder-71081 (may not work)