White Cheddar Corn Chowder

Recipe by iris5555
READY IN: 50mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • 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.
  • 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 pan, and stir.
  • Reheat if needed.
  • Season with salt and pepper. Pour into bowls, and top with cheese.
  • Chowder can be refrigerated in an airtight container for up to 3 days.
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