White Cheddar Corn Chowder - cooking recipe

Ingredients

2 tablespoons olive oil
1 medium yellow onion, finely chopped (about 1 cup)
1 celery rib, 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 broth
1 cup nonfat milk
3 cups fresh corn kernels (from about 6 ears of corn)
1 1/4 teaspoons coarse salt
fresh ground pepper, to taste
2 ounces sharp white cheddar cheese, grated (about 3/4 cup)

Preparation

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.