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Category: SOUPS/STEWS
Prep Time: Cook Time: Total Time:
2 Tbsp olive oil
1 medium yellow onion, finely chopped (1 cup)
1 celery stalk, finely chopped (1/2 cup)
1/2 tsp ground coriander
1/2 tsp ground cumin
1/8 tsp cayenne pepper
1/2 cup dry white wine
3 Yukon gold potatoes, peeled and cut into
1/2-inch pieces (2 1/2 cups)
2 cups low-sodium chicken stock
1 cup skim milk
3 cups fresh corn kernels (6 ears of corn)
1 1/4 tsp coarse salt
freshly ground pepper to taste
2 ounces sharp white cheddar cheese, grated
(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 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.
serves 6
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White-Cheddar Corn Chowder
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Category: SOUPS/STEWS
Prep Time: Cook Time: Total Time:
2 Tbsp olive oil
1 medium yellow onion, finely chopped (1 cup)
1 celery stalk, finely chopped (1/2 cup)
1/2 tsp ground coriander
1/2 tsp ground cumin
1/8 tsp cayenne pepper
1/2 cup dry white wine
3 Yukon gold potatoes, peeled and cut into
1/2-inch pieces (2 1/2 cups)
2 cups low-sodium chicken stock
1 cup skim milk
3 cups fresh corn kernels (6 ears of corn)
1 1/4 tsp coarse salt
freshly ground pepper to taste
2 ounces sharp white cheddar cheese, grated
(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 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.
serves 6
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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