White Cheddar Corn Chowder

This soup was Dan's favorite! It tastes incredibly buttery and creamy, but doesn't have much cheese/butter at all.

White Cheddar Corn Chowder

1 yellow onion

15 medium yukon gold potatoes

3 T butter

2 ears fresh corn

1 can yellow corn

4 c vegetable broth (I like Pacific since it is "real" ingredients)

2 c unsweetened almond milk

1/2 c dry white wine

8 oz white cheddar

1/4 c onion powder

1 T garlic powder

1 tsp coriander

1/2 tsp cumin

2 tsp salt

1/2 tsp freshly ground black pepper

Cook yellow onions in water for a few minutes. Add the yukon gold potatoes and boil for 10 minutes. Add all other ingredients and simmer until soft about 15 minutes. Blend until chunky in a high-speed blender. Serve warm. If needed, thin with water or more milk.