Corn and Cheddar Chowder

4 bacon slices cut into pieces

1 large onion finely chopped (optional)

1 tlbs. butter

1/2 tsp. ground cumin

3 tlbs. flour

4 cups chicken broth or water and bouillon

4 large potatoes peeled and cut into 1/4 in. cubes

1/2 cup whole milk mixed with 1 tlbs. flour

1 can corn, drained

1/2 lb. grated cheddar cheese

Cook bacon in a 3 quart heavy saucepan over moderate heat until crisp.  Transfer to a paper towel.

Add onion and butter to fat in pan and cook, stirring until onion is softened.  Add cumin and cook, stirring 1 min.  Whisk in broth and bring to a boil, whisking occasionally.  Add potato and simmer uncovered until just tender (approx. 8 min.). Stir in milk mix and return to simmer.  Turn off heat and add cheddar slowly until melted.  Season with salt and pepper.  Serve topped with bacon.

*Source: Epicurious, adapted by Jessica Littlefield and I.