White-Cheddar Corn Chowder

Serves 6

2 tablespoons olive oil

1 medium yellow onion, finely chopped (about 1 cup)

½ teaspoon ground coriander

¼ teaspoon ground cumin

1/8 teaspoon cayenne pepper

½ cup dry white wine

3 Yukon gold potatoes, peeled and cut into ½-inch pieces (about 2½ 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 ¼ teaspoons coarse salt

Freshly ground black pepper, to taste

2 ounces sharp white cheddar cheese, grated (about ¾ cup)

6-12 slices bacon, diced and crisped

1. Heat oil in a large saucepan over medium heat. Add onion, and cook until softened, about 8 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. 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 and bacon.

Chowder can be stored in refrigerator up to 3 days.

(Today I added half a jalapeno pepper (diced) for a little extra zip and it was good!)