Creamy Corn Chowder with Fresh Basil and Cherry Tomato

• 1 large onions cut into small dice
• 1 tablespoon coriander seeds ground
• 3 tablespoons olive oil
• 3 tablespoons butter, unsalted
• 1 cup white wine dry
• 3 cups corn fresh, (5 or 6 large ears)
• 6 cups chicken broth or lowsalt chicken broth
• 2 cups heavy whipping cream
• 1 pint cherry tomatoes stemmed, and quartered
• 2 cups basil sweet, firmly packed, fresh, cut into thin strips
• 1 x salt
• 1 x black pepper

1. In a very large pot, saute the onion and coriander in the olive oil and butter over moderate heat for 5 minutes, stirring frequently.
2. Add the wine and cook until the liquid has evaporated a little, about 5 minutes.
3. Add the corn, chicken stock and cream; bring to a boil over high heat; lower heat slightly and cook at a fast simmer for 20 minutes, stirring frequently.
4. Add the tomatoes and basil and cook for 2 minutes.
5. Season with salt and pepper to taste, and serve immediately with extra cream on top if desired.

onions, coriander seeds ground, olive oil, butter, white wine, corn fresh, chicken broth, heavy whipping cream, tomatoes, basil sweet, salt, black pepper

Taken from recipeland.com/recipe/v/creamy-corn-chowder-fresh-basil-43116 (may not work)