Corn Chowder

• 5 russet (baking) potatoes (about 2 1/2 pounds)
• 2 sweet potatoes (about 1 pound)
• 1 1/2 tablespoons vegetable oil
• 3 medium white onions, chopped fine
• 1/4 cup minced garlic
• 1/2 cup finely chopped celery
• 1/2 cup chopped drained canned mild green chilies
• 1 red bell pepper, chopped fine
• 1 green bell pepper, chopped fine
• 1 1/2 cups fresh or frozen corn kernels
• 1 tablespoon dried oregano, crumbled
• 1/2 tablespoon ground cumin
• 1/2 cup dry white wine
• 1/2 cup chopped fresh coriander leaves

1. In a large saucepan combine the baking potatoes and the sweet potatoes, both peeled and cut into 1/2 inch dice, with enough cold water to cover them by 1 inch, simmer them, uncovered, for 30 minutes or until they are tender and remove the pan from heat.
2. In a kettle heat the oil over moderately high heat until it is hot but not smoking and in it cook the onions, garlic, celery, the chilies, red pepper, corn, oregano, basil, cumin, stirring occasionally, until the onions are softened and the vegetables begin to brown. Add the wine, cook the mixture, scrapping up the brown bits, for 1 minute and add the potatoes with the cooking liquid and if necessary enough water to cover the vegetables by 1 inch. Simmer the chowder, uncovered, stirring occasionally for 40 minutes and stir in the coriander and salt to taste.

russet, sweet potatoes, vegetable oil, white onions, garlic, celery, green chilies, red bell pepper, green bell pepper, corn kernels, oregano, ground cumin, white wine, fresh coriander leaves

Taken from www.epicurious.com/recipes/member/views/corn-chowder-50011583 (may not work)