White-Cheddar Corn Chowder

White-Cheddar Corn Chowder (Adapted from Martha Stewart)

1 1/2 tablespoons olive oil
1 cup finely chopped onion
1/2 cup finely chopped celery
1/2 teaspoon ground coriander
1/4 teaspoon cumin
1/8 teaspoon cayenne pepper
1/2 cup dry white wine
2 1/2 cups 1/2" cubed Yukon gold potatoes
2 cups vegetable broth
1 cup milk
3 cups corn kernels
salt and fresh ground black pepper
3 ounces (about 3/4 cup) shredded sharp white cheddar cheese

In a large saucepan, heat oil over medium. Add onion - cook until softened, about 4 minutes. Stir in celery - cook until softened, about 4 more minutes. Stir in coriander, cumin and cayenne - increase heat to medium-high and pour in wine. Cook until most of the liquid has evaporated, about 2 to 3 minutes. Stir in potatoes, broth and milk. Bring to a boil and skim off any foam from the surface - reduce to a simmer and cook until the potatoes are tender, about 15 minutes.

Stir in corn and heat through, about 3 to 4 minutes. Remove from the heat and place about 2 cups into a blender or food processor - puree until mostly smooth. Pour puree back into the pan and gently reheat over low. Season with salt and fresh ground black pepper. Serve and top each with a portion of the shredded cheese.

Makes about 4 to 6 servings.

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