WHITE CHEDDAR CORN CHOWDER

By Silvermama

WHITE CHEDDAR CORN CHOWDER

Ingredients

• 2 tbs olive oil
• 1 medium yellow onion, finely chopped (about 1 cup)
• 1 celery stalk, finely chopped (about 1/2 cup)
• 1/2 tsp ground coriander
• 1/4 tsp ground cumin
• 1/4 tsp cayenne pepper
• 1/2 cup dry white wine
• 3 Yukon gold potatoes, peeled, cut into 1/2 inch pieces
• (about 2 1/2 cups)
• 2 cups chicken stock
• 1 cup skim milk
• 3 cups fresh corn kernels (from about 6 ears)
• 1 tsp coarse salt
• 2 oz sharp white cheddar cheese, grated (about 3/4 cup)

Preparation

Step 1

Heat oil in saucepan over med heat. Add onion, cook until soft, about 4 min. Add celery and cook about 4 min. Add coriander, cumin and cayenne. Raise heat to med-hi and add wine. Cook until most of liquid has evaporated, 2-3 min. Add potatoes, stock, milk and bring to boil. Reduce heat, simmer until potatoes are tender, about 15 min.

Add corn and cook until tender, 3-4 min. Remove from heat. Transfer 2 cups soup to blender. Let cool slightly, then puree. Return to pan and stir. Reheat if needed. Add salt/pepper; top w/cheese.