How to make it

  • 1. Melt the butter in a large pan add the onion and cook over low heat stirring occasionally for 5 minutes or until softened add the potatoes and cook stirring for 2 minutes.
  • 2. Sprinkle in the flour and cook stirring for 1 minute remove the pan from the heat and stir in the whote wine then gradually stir in the milk and return the pan to the heat and bring to a boil stirring constantly then reduce the heat and simmer.
  • 3. Stir in the corn kernels, cheese chopped sage and cream and heat through gently until the cheese has just melted.
  • 4. Ladle the soup into bowls

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