White Cheddar Corn Chowder

Name: White Cheddar Corn Chowder
Ingredients: 2 tablespoons olive oil; 1 medium yellow onion, finely chopped (about 1 cup); 1 celery rib, finely chopped (about 1/2 cup); 1/2 teaspoon ground coriander; 1/4 teaspoon ground cumin; 1/8 teaspoon cayenne pepper; 1/2 cup dry white wine; 3 yukon gold potatoes, peeled and cut into 1/2-inch pieces (about 2 1/2 cups); 2 cups low sodium chicken broth; 1 cup nonfat milk; 3 cups fresh corn kernels (from about 6 ears of corn); 1 1/4 teaspoons coarse salt; fresh ground pepper, to taste; 2 ounces sharp white cheddar cheese, grated (about 3/4 cup)

14 ingredients

11 steps

Ingredients

2 tablespoons olive oil
1 medium yellow onion, finely chopped (about 1 cup)
1 celery rib, finely chopped (about 1/2 cup)
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1/2 cup dry white wine
3 yukon gold potatoes, peeled and cut into 1/2-inch pieces (about 2 1/2 cups)
2 cups low sodium chicken broth
1 cup nonfat milk
3 cups fresh corn kernels (from about 6 ears of corn)
1 1/4 teaspoons coarse salt
fresh ground pepper, to taste
2 ounces sharp white cheddar cheese, grated (about 3/4 cup)

Directions

1

Heat oil in a saucepan over medium heat. Add onion, and cook until softened, about 4 minutes.
2

Add celery, and cook until tender, about 4 minutes.
3

Add coriander, cumin, and cayenne. Raise heat to medium-high, and add wine.
4

Cook until most of the liquid has evaporated, 2 to 3 minutes.
5

Add potatoes, stock, and milk, and bring to a boil (skim any foam from surface).
6

Reduce heat, and simmer until potatoes are tender, about 15 minutes.
7

Add corn, and cook until tender, 3 to 4 minutes.
8

Remove from heat. Transfer 2 cups soup to a blender. Let cool slightly, then puree. Return puree to pan, and stir.
9

Reheat if needed.
10

Season with salt and pepper. Pour into bowls, and top with cheese.
11

Chowder can be refrigerated in an airtight container for up to 3 days.