White Cheddar Corn Chowder

Martha Stewart Living, 2007

Makes 6 servings

    2 tablespoons olive oil                                        
    1 med. onion fine chop (1 c)                                   
    1 stalk celery fine chop (1/2 c)                               
    1/2 teaspoon ground coriander                                  
    1/4 teaspoon ground cumin                                      
    1/8 teaspoon cayenne pepper                                    
    1/2 cup dry white wine                                         
    3 yukon gold potato peel, 1/2-in cubes (2 1/2 c)               
    2 cups chicken broth                                           
    1 cup skim milk                                                
    3 cups corn kernels (6 ears)                                   
    1 1/4 teaspoons salt                                           
    Pepper                                                         
    2 ounces sharp white cheddar cheese grated (3/4 c)             

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.

MY NOTE: I only used 4 ears of corn and 1 large potato. After pureeing 2 cups, it was really thick. So I just added more wine. Also, I doubled the cayenne and thought it was the right spiciness. It was actually really tasty, overall. My own photo.

MXF