I previously posted a recipe for Jalapeño Corn Chowder – here is another corn chowder recipe I make that we also like.  The potatoes make it more filling.  When cooking, I'll combine the best of both – adding jalapeños to this one – and sprinkling the top with cilantro.  Just experiment!

White-Cheddar Corn Chowder
(serves 6)

2 tablespoons olive oil

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

1/2 cup finely chopped celery

1/2 teaspoon ground coriander

1/4 teaspoon ground cumin

1/8 teaspoon cayenne pepper

1/2 cup dry white wine (one you'd drink and like)

3 Yukon gold potatoes, peeled and cut into 1/2-inch pieces
   (about 2 1/2 cups)

2 cups low-sodium chicken broth

1 cup skim milk

3 cups fresh or 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)

Heat oil.  Add onion and cook until softened, about 4 minutes.  Add celery, 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, broth, 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 (or less).  Remove from heat.  Transfer 2 cups soup to a blender.  Let cool slightly, then purée.  Return purée to pan, and stir.  Reheat if needed.  Season with salt and pepper.  Pour into bowls, and top with cheese. 

You can keep this refrigerated in an airtight container for up to 3 days.