White-Cheddar Corn Chowder
Nearly a meal in itself, a bowl of white-cheddar corn chowder has surprising creaminess and heft, despite being low in fat. Ground coriander, cumin, and cayenne add a dash of spiciness.
- Servings: 6
Photography: Yunhee Kim
Source: Martha Stewart Living, September 2007
- 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)
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.