Corn And Gruyere Chowder - cooking recipe

Ingredients

1/2 lb bacon
1 large onion, minced (about 1 1/2 c.)
1/2 teaspoon minced garlic
4 cups frozen corn kernels, thawed
3 1/2 cups rich chicken broth
1 teaspoon salt
1/2 teaspoon white pepper (black can be substituted)
8 ounces gruyere cheese, grated
1 cup whipping cream
1 dash cayenne pepper
snipped chives, if desired (to garnish)

Preparation

In a large, heavy pot, cook bacon over medium heat until crisp; Remove; drain on paper towels.
Cool and crumble; set aside.
Drain all grease, except for about 2 tablespoons from pot and discard.
Add onion to pot and cook, stirring often for about 3 minutes.
Add corn and garlic and cook again, stirring often for another 3 minutes.
Now add the chicken broth; simmer, uncovered for 15 minutes.
Add grated cheese, one-fourth at a time, making sure each addition has melted before adding the next.
Gradually stir in the cream; heat until hot, but not boiling.
Remove from heat and stir in the cayenne pepper and adjust seasonings, if necessary.
Stir in reserved bacon.