- olive oil - 2 items. spoons
- Yellow onion - 1 cup
- celery - 1/2 cup
- Ground Coriander - 1/2 Teaspoon
- Ground Cumin - 1/4 Teaspoon
- cayenne pepper - 1/8 teaspoons
- dry white wine - 1/2 cup
- potatoes - 3 pieces (2 1/2 cups)
- chicken broth - 2 cups
- skim milk - 1 cup
- corn kernels - 3 cups
- salt - 1 1/4 Teaspoons
- Freshly ground pepper - - To taste
- cheddar cheese - 3/4 Cups
Heat the oil in a saucepan over medium heat. Add onion and fry until soft, about 4 minutes. Add the celery and fry until soft, about 4 minutes. Add coriander, cumin and cayenne pepper. Increase the fire and add the wine. Cook until most of the liquid evaporates, 2 to 3 minutes. Add potatoes, broth and milk, bring to a boil. Reduce the heat and cook until the potatoes are tender, about 15 minutes. Add the corn and cook until soft, 3 to 4 minutes. Remove from heat. Pour 2 cups of soup for the blender. Allow to cool slightly, then beat until smooth. Return the mashed potatoes to a saucepan and mix. Warm up if necessary. Season with salt and pepper. Spread on plates and sprinkle with cheese. Chowder can be stored in the refrigerator in a sealed container for 3 days.
Servings: 6