White-Cheddar Corn Chowder
  • 3 tablespoons olive oil
  • 1 medium yellow onion, finely chopped (about 1 cup)
  • 1 celery stalk, finely chopped (about 1/2 cup)
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground cumin
  • 1/2 cup white wine
  • 3 Yukon gold potatoes, peeled and cut
  • 2 cups chicken stock
  • 1 cup half and half (light)
  • 1 can kernel corn
  • 1 can cream corn
  • salt to taste
  • white ground pepper, to taste
  • 3 ounces sharp cheddar cheese
  1. Heat oil in a saucepan over medium heat. Add onion, and cook until softened, about 4 minutes. Add celery, and cook until tender, about 4 minutes. Add coriander, cumin. Raise heat to medium-high, and add wine. Cook until most of the liquid has evaporated, 2 to 3 minutes. Add potatoes, stock, and milk, and bring to a boil (skim any foam from surface). Reduce heat, and simmer until potatoes are tender, about 15 minutes.
  2. 2. Add corn. Remove from heat. Transfer 3 cups soup to a blender. Let cool slightly, then puree. Return puree to pan, and stir. Reheat if needed. Season with salt and pepper. Pour into bowls, and top with cheese.