Corn Chowder with Cheddar Print Email

2 tablespoons olive oil
1 medium onion, finely chopped
1 celery stalk, finely chopped
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1/2 cup dry white wine
3 waxy potatoes, such as Yukon Gold, peeled and cut into 1/2-inch pieces
2 cups chicken stock
1 cup milk
3 cups corn, fresh or frozen
2 ounces sharp white cheddar cheese, grated (about 3/4 cup)
Chopped scallions for garnish (optional)

Heat the olive oil in a large soup pot over medium heat and cook the onions and celery until soft, about 7 or 8 minutes. Add coriander, cumin, and cayenne, cooking for an additional 30 seconds until the spices are fragrant, then add the wine. Cook as the wine evaporates, an additional 2 to 3 minutes.

Add the potatoes, stock, and milk, and bring the soup to a boil. Simmer until the potatoes are tender.

Transfer 2 cups of the soup to a blender and puree (or pass it through a food mill). Return to the pot and stir to combine. Taste for seasoning and portion into bowls. Top with cheese and scallions, if desired. - serves 6 - Adapted from