Corn chowder with cheese
Description
Perfect for lunch. Heat the oil in a pot over medium heat. Add the onion and cook until soft, about 4 minutes. Add the celery and cook until tender, about 4 minutes. Stir in coriander, cumin, and cayenne pepper. Increase the heat and add the wine. Cook until most of the liquid has evaporated, 2 to 3 minutes. Add the potatoes, broth, and milk, and bring to a boil. Reduce the heat and simmer until the potatoes are tender, about 15 minutes. Add the corn and cook until tender, 3 to 4 minutes. Remove from heat. Transfer 2 cups of the soup to a blender. Let it cool slightly, then blend until smooth. Return the purée to the pot and stir to combine. Reheat if necessary. Season with salt and pepper. Ladle into bowls and sprinkle with cheese. The soup can be stored in an airtight container in the refrigerator for up to 3 days. Serve the soup hot.