Ingredients

• 3 tablespoons unsalted butter
• 1 onion , chopped
• 1 large potato , peeled and diced
• 1 bay leaf
• 0.5 teaspoons ground cumin
• 0.25 teaspoons dried sage
• 3 tablespoons all-purpose flour
• 2 cups chicken stock
• 1.5 cups milk
• 1.5 cups frozen corn kernels
• 0.25 cups dry white wine
• 2 tablespoons chopped parsley
• 2 tablespoons chopped fresh chives
• 2 cups shredded Cheddar cheese
• salt and ground black pepper to taste

Instructions

1. 1 Melt butter in a large saucepan over medium-high heat. Stir in onion, potato, bay leaf, cumin, and sage; sauté until onion is tender, about 5 minutes. Stir in flour until onion and potato are coated. Whisk in chicken stock and milk; bring to a boil, whisking constantly, until smooth. Reduce heat, simmer until potato is tender, about 30 minutes, stirring frequently.
2. 2 Stir in corn, wine, parsley, and chives; cook until heated through, about 5 minutes. Remove and discard bay leaf; stir in Cheddar cheese until melted and blended. Season with salt and black pepper.

Nutrition per serving