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 stalk, 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 stock; 1 cup skim milk; 3 cups frozen corn kernels; 1 1/4 teaspoons coarse salt; Freshly ground pepper, to taste; 2 ounces sharp white cheddar cheese, grated (about 3/4 cup)

14 ingredients

3 steps

Ingredients

2 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
1/8 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 stock
1 cup skim milk
3 cups frozen corn kernels
1 1/4 teaspoons coarse salt
Freshly ground pepper, to taste
2 ounces sharp white cheddar cheese, grated (about 3/4 cup)

Directions

1

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, and cayenne; raise heat to medium-high, and add wine. Cook until most of the liquid has evaporated, 2 to 3 minutes.
2

2. 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.
3

3. Add corn, and cook until tender, 3 to 4 minutes. Remove from heat. Transfer 2 cups soup to a blender. Let cool slightly, then puree. Return puree to pot, and season with salt and pepper. Pour into bowls, and top with cheese.