1 large potato, peeled and diced
3/4 pint boiling salted water
1 bay leaf
1/4 tsp. dried sage
1/2 tsp. cumin seeds
3 Tbsp butter
1 onion, finely chopped
3 Tbsp flour
1/2 pint double cream
kernels from 2 cobs of corn
chopped chives and parsley
1/4 tsp. nutmeg
salt
pepper
4 oz. sharp Cheddar cheese, grated
4 to 5 Tbsp dry 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 to 20 minutes.
Melt the butter in a saucepan and saute the chopped onion in it for a while;
then add the flour. Mix well and add the cream, stirring with a whisk. Pour
this sauce into the potatoes and their water, adding also the fresh corn
kernels. Add the chopped herbs, and the rest of the seasonings and 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.

Thank you!