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Chef Maxwell's Corn Chowder

1 large onion, cut into small diced pieces
1 T. ground coriander seeds
3 T. olive oil
3 T. unsalted butter
1 c. dry white wine
3 c. fresh corn kernels (5 or 6 large ears)
6 c. light chicken stock or low-salt chicken broth
 2 c. heavy (whipping) cream
1 pint cherry tomatoes, stemmed and quartered
2 c. firmly packed fresh sweet basil
leaves, cut into thin strips
Salt and pepper

In a very large pot, sauté the onion and coriander in the olive oil and butter over moderate heat for 5 minutes, stirring frequently. Add the wine and cook until the liquid has evaporated a little, about 5 minutes. Add the corn, chicken stock and cream; bring to a boil over high heat; lower heat slightly and cook at a fast simmer for 20 minutes, stirring frequently. Add the tomatoes and basil and cook for 2 minutes. Season with salt and pepper to taste, and serve immediately.