Recipe Link

Ingredients

2 tablespoons olive oil
1 medium yellow onion, finely chopped, about 1 cup
1 celery stalk, 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 homemade or low-sodium store-bought chicken stock
1 cup nonfat milk
3 cups fresh corn kernels, from about 6 ears of corn
1 1/4 teaspoons coarse salt
Freshly ground pepper, to taste
2 ounces sharp white cheddar cheese, grated, about 3/4 cup

Directions

Step 1

• 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.

Step 2

• 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.