Cream Corn and Potato Chowder

Cream Corn and Potato Chowder

Creamy, a delight on a chilly, Fall day!

Ingredients
• 2 Tbsp. Olive Oil
• 1 Medium Yellow Onion, chopped
• 2 Celery Stalks, chopped
• 1/4 tsp. Red Pepper, Cayenne
• 1/8 tsp. Ground Cumin
• 3/4 cup Dry White Wine
• 4 Potatoes, peeled and 1/2″ cubes
• 2 Cups Chicken Broth
• 1 Cup Milk
• 1 bag frozen Corn
• 1/4 cup butter
• 2 tsp. Salt
• 1 tsp. Pepper
• 1 cup. Shredded White Cheddar Cheese

Directions
1. In saucepan add oil, heat to medium. Add onions, cook until soften. Add celery, cook 3-4 minutes. Add spices. Add wine and cook 2-3 minutes.
2. Add cubed potatoes, broth, and milk. Bring to boil.
3. Reduce heat and simmer for 15-20 minutes until potatoes are tender.
4. Add corn and butter. Cook 5 minutes.
5. Mash gently with potato masher 10-15 times to break up potatoes.
6. Season with salt and pepper. Add cheese when served.

Notes
Great to serve in a bread bowl too!
Serves 4-6