4 - 6 bacon slices
1 large onion, finely chopped
1 Tbsp unsalted butter
2 tsp. ground cumin
3 Tbsp. all-purpose flour
4 cups chicken broth
1 large boiling potato, peeled and diced
� lb. sharp cheddar, grated

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.
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, about 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.
Serve topped with bacon.