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 low-sodium chicken stock

1 cup skim milk

3 cups frozen corn kernels

1 1/4 teaspoons coarse salt

Freshly ground pepper, to taste

2 ounces sharp white cheddar cheese, grated (about 3/4 cup)

Preparation

  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.
  2. 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.
  3. 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 pot, and season with salt and pepper. Pour into bowls, and top with cheese.