White Cheddar Corn Chowder

• 2 Tbsp olive oil
• 1 yellow onion, finely chopped
• 1 celery stalk, finely chopped
• 1/2 tsp ground coriander
• 1/4 tsp ground cumin
• 1/8 tsp cayenne pepper
• 1/2 cup dry white wine
• 3 Yukon Gold potatoes, peeled and cut into 1/2" pieces
• 2 cups vegetable stock
• 1 cup skim milk
• 3 cups fresh corn kernels (about 6 ears worth)
• coarse salt
• freshly ground pepper
• 2 oz sharp white cheddar, grated, about 3/4 cup

Heat olive oil in a medium pot over medium. Cook onion, stirring often, until softened, about 4 minutes. Add celery and cook, stirring, 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 until smooth. Stir back into pan and reheat if needed. Season with salt and pepper. To serve, divide among 6 bowls, top each with cheese, and sprinkle with pepper. (Chowder can be cooled completely, then refrigerated in an airtight container for up to 3 days; reheat over low).

Makes 6 servings, 6 WW PointsPlus each.