A delightful and creamy soup featuring corn and cheese, perfect for a comforting meal.
Melt the butter in a large pot over medium heat.
Ensure the butter doesn't brown to maintain a smooth flavor.
Add the chopped onion, diced potato, bay leaf, cumin, and sage. Cook, stirring occasionally, until the onion is translucent.
Cut the potatoes into small, even pieces for quicker cooking.
Sprinkle the flour over the mixture and stir well to coat.
This step helps to thicken the soup later.
Gradually whisk in the chicken broth and bring to a boil. Reduce the heat and simmer until the potatoes are tender.
Stir occasionally to prevent sticking.
Stir in the corn, parsley, green onions, nutmeg, and white wine. Simmer until heated through.
Taste and adjust the seasoning at this stage.
Remove the bay leaf and stir in the cheese until melted. Do not let the soup boil.
Boiling can cause the cheese to separate.
Serve the soup hot, garnished with additional parsley or green onions if desired.
Pair with crusty bread for a complete meal.
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