Soup to Share

White Cheddar Corn Chowder

I love soup, especially when the winter turns cold.  Last year, I came across this delicious recipe and I've already made it twice this year!  Both times, I've doubled the recipe and shared some with friends and other families.  It's somewhat labor-intensive (as are most recipes from Martha Stewart), but it's well worth the effort.

White Cheddar Corn Chowder
from Martha Stewart Living, Sept. 2007
Serves 6

• 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)

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.
2. Add corn, and cook until tender, 3 to 4 minutes. *I added 4 oz of grated white cheddar cheese and let it melt before pureeing.*  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. *I served with crumbled bacon.*  Chowder can be refrigerated in an airtight container for up to 3 days.