White-Cheddar Corn Chowder

• 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)

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.

olive oil, yellow onion, celery stalk, ground coriander, ground cumin, cayenne pepper, white wine, gold potatoes, chicken, milk, frozen corn kernels, coarse salt, freshly ground pepper, cheddar cheese

Taken from www.epicurious.com/recipes/member/views/white-cheddar-corn-chowder-50153923 (may not work)