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Gallery White-Cheddar Corn Chowder Credit: Yunhee Kim Recipe Summary Servings: 6
Ingredients Ingredient Checklist 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)
Cook’s Notes Chowder can be refrigerated in an airtight container for up to 3 days.
Gallery White-Cheddar Corn Chowder Credit: Yunhee Kim
Recipe Summary Servings: 6
Gallery
White-Cheddar Corn Chowder Credit: Yunhee Kim
White-Cheddar Corn Chowder
Credit: Yunhee Kim
White-Cheddar Corn Chowder
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
Ingredients
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 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)
Directions
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 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.
Cook’s Notes Chowder can be refrigerated in an airtight container for up to 3 days.
Cook’s Notes
Chowder can be refrigerated in an airtight container for up to 3 days.
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All Reviews for White-Cheddar Corn Chowder
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for White-Cheddar Corn Chowder
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
