1 1/2 large potato or 2 medium potatoes
3 c. boiling salted water
1 large bay leaf
3/8 t. dried sage
3/4 t. cumin seeds
4 1/4 T. butter
1 large onion, finely chopped
4 1/2 T. flour
2 c. heavy cream
1 1/2 c. frozen corn kernels or corn from 3 fresh ears
1 - 2 T. dried chopped chives
1 - 2 T. dried parsley
3/8 t. nutmeg
salt
freshly ground pepper
6 oz. sharp cheddar cheese, grated
6 - 7 T. dry white white

1. Peel and dice the potato in 1/2" cubes
2. Boil in large saucepan in salted water with sage, cumin and bay leaf about 15 minutes, until barely tender
3. Melt butter in a medium saucepan and sauté the onion until translucent but not brown
4. Add the flour to the butter - onion. Mix well
5. Add the cream slowly, stirring with a whisk
6. Add the cream - onion mixture into the potatoes and mix well
7. Add the corn kernels, herbs and seasonings to the cream - potato mixture
8. Let the soup simmer gently for 10 minutes
9. Stir in the grated cheese
10. When the cheese is melted, stir in the white wine
11. Mix well. Taste and correct seasonings

Serves 4 - 6