White-Cheddar Corn Chowder

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2 tablespoons olive oil

1 medium yellow onion, finely chopped (about 1 cup)

1 celery stalk, finely chopped (about 1/2 cup)

1/2 teaspoon ground coriander

1/4 teaspoon ground cumin

1/8 teaspoon cayenne pepper

1/2 cup dry white wine

3 Yukon gold potatoes, peeled and cut into 1/2-inch pieces (about 2 1/2 cups)

2 cups homemade or low-sodium store-bought chicken stock

1 cup nonfat milk

3 cups fresh corn kernels (from about 6 ears of corn)

1 1/4 teaspoons coarse salt

Freshly ground pepper, to taste

2 ounces sharp white cheddar cheese, grated (about 3/4 cup)

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