WHITE CHEDDAR CORN CHOWDER

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White Cheddar Corn Chowder image

Make and share this White Cheddar Corn Chowder recipe from Food.com.

Provided by iris5555

Categories     Chowders

Time 50m

Yield 6 serving(s)

Number Of Ingredients 14

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)

Steps:

  • 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.

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