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Make this in the summer when corn is nice and sweet.

Corn Chowder

Corn chowder with Yukon potatoes, cream, white wine and herbs.

Ingredients

1 pound Yukon gold potatoes, peel and diced

8 tablespoon (one stick) butter

2 large cloves of garlic, crushed

5 ears of white corn kernels, to make 3 cups

1/2 cup dry white wine

2 cups heavy cream

1 tablespoon parsley, finely minced

3/4 teaspoon marjoram

6 ounces Cheddar cheese

3 carrots, finely chopped

3 ribs of celery, finely chopped

1 medium onion, finely chopped

2 tablespoon of flour

3 cups vegetable stock

1 red bell pepper, cored, seeded, and chopped

3/4 teaspoon whole cumin

1/2 teaspoon nutmeg

Salt and pepper

Instructions

1. Bring a pot of water to a boil and add the potatoes. Cook until just tender, about 8 minutes. Drain and set aside.

2. Melt the butter in a heavy saucepan; add the carrots, celery, garlic, and onion. Sauté over medium heat until the garlic is soft and the onions translucent, about 5 minutes (do not brown). Add the corn, stir well, and cook 2 minutes. Gradually add the flour, a little at a time, stirring, and cook about 2 minutes until the vegetables are fully coated. Add the wine and stock, stirring well and incorporating any bits on the bottom and sides of the pan. Bring to a boil and slowly add the cream, stirring constantly. Add spices. Return to the boiling pint, reduce the heat, and simmer for 15 or 20 minutes until the vegetables are soft. Do not let the soup boil. Add the potatoes and red pepper. (You can make the soup this far if you wish to make it ahead. Add the cheese only when ready to serve.

3. Add the cheese, and season with salt an pepper to taste. Heat the soup over low heat until the cheese melts. I just added it to the top of the soup after it was dished into bowls. Do not let the soup come to a boil, because the cheese may break up and separate. Serve hot, sprinkled with minced parsley.