Corn and Cheddar Cheese Chowder 

16 oz. chopped potato (1/2 in. x 1/2 in.) (about 3 C) (about 3 large potatoes)
4 C water
1 bay leaf
1/4 t dried sage
1/2 t cumin
2 T butter
1 C chopped onion (about 1 huge)
3 T flour
2 C milk (1/2%)
1 1/2 c frozen corn microwaved with 1/2 C water (1-2 minute on high, to thaw)
4 oz. sharp cheddar cheese
1/4 c white wine

Peel and dice the potato and boil it in the salted water with the bay leaf, sage, and 
cumin seeds until just barely tender--about 15-20 minutes. Adding the corn kernels 
Melt the butter in a saucepan and fry the chopped onion in it for a while; then add 
the flour.  Mix well and add the milk, stirring with a whisk.  Pour this sauce into the 
potatoes and their water.  Let the soup simmer gently for about 10 minutes.  Then 
stir in the grated cheese and the wine and mix well; heat until the cheese is 
completely melted, correct the seasoning, and serve.

Note: can put the potatos with seasonings, 1 additional cup water, onion, and frozen 
corn in a crockpot.  Cook on high while at work.  (don't microwave corn or fry 
onion).  Add milk sauce, cheese, wine, heat through, and serve.

Serves 4 to 6.  Makes 7 cups at 205 calories per cup.
From The Vegetarian Epicure, as modified by Sydney.