Aunt Kim's Corn and Cheddar Chowder

If anything spells comfort food, it’s Aunt Kim’s chowder. Who doesn’t have a love affair with bacon (which is probably why I love this particular chowder so much)?! It’s a great weeknight soup and always a hit with the kids. Serve with buttered crusty bread on a cold winter night. It’s even better the next day.

4 chicken breasts, cooked and chopped 8 bacon slices

1 onion, chopped

1 tablespoon butter

2 teaspoons cumin

3 tablespoons flour

4 cups chicken broth

1⁄2 cup heavy whipping cream

1 (10 oz.) package of frozen corn

1⁄2 pound of grated cheddar

Step 1: Pan fry your bacon and crumble once cooled, reserving rendered fat. 

Step 2: Sauté onion in the leftover bacon grease and a tablespoon of butter. 

Step 3: Whisk cumin and flour into the butter and cook for a few seconds (a roux).

Step 4: Whisk in chicken broth until the soup begins to thicken.

Step 5: Reduce heat to low. Add the corn, chicken, heavy whipping cream, and cheese. Heat through. Serve immediately.