Irresistible Sun Dried Tomato Corn Chowder Recipe

Introduction

This Irresistible Sun Dried Tomato Corn Chowder is a creamy, comforting soup bursting with sweet corn, tangy sun dried tomatoes, and smoky paprika. Topped with crispy goat cheese croutons, it’s a flavorful twist on classic chowder that’s perfect for any season.

Ingredients

• 2 tablespoons olive oil
• 1 cup sweet onion, diced
• 3 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1 teaspoon smoked paprika
• 1 cup sun dried tomatoes, chopped
• 2 cups corn kernels (fresh-cut)
• 2 medium Yukon gold potatoes, chopped
• 4 cups chicken or vegetable stock
• 1 cup half and half
• 1/4 cup flour
• 1/4 cup chives, chopped
• 4 ounces goat cheese, chilled and sliced
• 1/2 cup flour (for coating)
• 1 large egg, lightly beaten
• 1/2 cup seasoned bread crumbs
• 2 tablespoons olive oil (for pan-frying)

Instructions

1. Step 1: Heat 2 tablespoons olive oil in a large pot over medium-low heat. Add diced sweet onion, minced garlic, salt, pepper, and smoked paprika. Cook until softened, about 5 minutes. Stir in chopped sun dried tomatoes and cook for another 1–2 minutes.
2. Step 2: Add corn kernels, chopped Yukon gold potatoes, and stock to the pot. Bring to a boil, then reduce heat to a gentle simmer. Cover and cook until potatoes are fork-tender, about 15 to 20 minutes.
3. Step 3: While chowder simmers, prepare goat cheese croutons. Slice goat cheese into rounds. Set up three plates: one with flour, one with beaten egg, one with bread crumbs.
4. Step 4: Heat 2 tablespoons olive oil in a skillet over medium heat. Dip each goat cheese slice first in flour, then egg, then bread crumbs. Fry about 1 minute per side until golden and crispy. Remove and drain on paper towels.
5. Step 5: In a shaker or bowl, combine 1/4 cup flour with half and half, shaking or whisking until smooth. Slowly pour into chowder while stirring. Simmer for 5 minutes until thickened. Adjust seasoning as needed and stir in most chopped chives, reserving some for garnish.
6. Step 6: Ladle chowder into bowls. Top with extra sun dried tomatoes, fresh corn if desired, reserved chives, and a crispy goat cheese crouton for a delicious finishing touch.

Tips & Variations

• Use vegetable stock for a vegetarian version of this chowder.
• Fresh corn off the cob can be added as a garnish for extra sweetness and texture.
• Swap goat cheese croutons with crispy parmesan or cheddar bites for a different flavor profile.
• For a spicier twist, add a pinch of cayenne pepper or a splash of hot sauce.

Storage

Store leftover chowder in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. Keep goat cheese croutons separate and add fresh when serving to maintain their crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chowder vegan?

Yes, substitute the chicken stock for vegetable stock, use a dairy-free half and half alternative, and skip the goat cheese croutons or use a vegan cheese alternative.

How do I prevent the chowder from becoming too thick?

If your chowder thickens too much, simply add a little more stock or water while reheating until you reach your desired consistency.

Irresistible Sun Dried Tomato Corn Chowder Recipe

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★★★★★

4.7 from 61 reviews

This Irresistible Sun Dried Tomato Corn Chowder is a creamy, comforting dish featuring sweet corn, tender Yukon gold potatoes, and tangy sun dried tomatoes, enriched with aromatic spices and finished with crispy goat cheese croutons for a delightful contrast in textures. Perfect as a hearty lunch or light dinner, this chowder balances smoky, sweet, and savory flavors in every spoonful.

• Author: Grace
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Chowder Base

• 2 tablespoons olive oil
• 1 cup sweet onion, diced
• 3 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon smoked paprika
• 1 cup sun dried tomatoes, chopped
• 2 cups corn kernels, fresh-cut
• 2 medium Yukon gold potatoes, chopped
• 4 cups chicken or vegetable stock
• 1 cup half and half
• 1/4 cup all-purpose flour
• 1/4 cup chives, chopped

Goat Cheese Croutons

• 4 ounces goat cheese, sliced into rounds
• 1/2 cup all-purpose flour (for coating)
• 1 large egg, lightly beaten
• 1/2 cup seasoned bread crumbs
• 2 tablespoons olive oil (for frying)

Instructions

1. Prepare the Aromatics: Heat 2 tablespoons olive oil in a large pot over medium-low heat. Add diced sweet onion, minced garlic, salt, pepper, and smoked paprika. Cook, stirring occasionally, until softened and fragrant, about 5 minutes. Then stir in chopped sun dried tomatoes and cook for an additional 1 to 2 minutes to release their flavor.
2. Simmer the Chowder: Add fresh corn kernels, chopped Yukon gold potatoes, and chicken or vegetable stock to the pot. Bring to a boil, then reduce heat to a gentle simmer. Cover and cook until potatoes are tender and easily pierced with a fork, about 15 to 20 minutes.
3. Make the Goat Cheese Croutons: While the chowder simmers, prepare the croutons. Slice goat cheese into rounds. Set up three plates: one with 1/2 cup flour, one with the beaten egg, and one with seasoned breadcrumbs. Heat 2 tablespoons olive oil in a large skillet over medium heat. Dredge each goat cheese round first in flour, then egg, then breadcrumbs. Fry in the hot oil for about 1 minute per side until golden and crisp. Remove and drain on paper towels.
4. Thicken the Chowder: In a shaker bottle or bowl, combine 1/4 cup flour with 1 cup half and half, shaking or whisking until smooth. Slowly pour this mixture into the simmering chowder while stirring continuously to prevent lumps. Let it cook for 5 more minutes until thickened. Taste and adjust seasoning if necessary, then stir in most of the chopped chives, reserving some for garnish.
5. Serve and Garnish: Ladle the chowder into bowls and top each serving with extra sun dried tomatoes, fresh corn kernels, some reserved chives, and a crispy goat cheese crouton for a final flavorful and textural flourish.

Notes

• For a vegetarian version, use vegetable stock instead of chicken stock.
• Fresh corn can be substituted with frozen corn if out of season.
• To make this chowder vegan, replace goat cheese with a vegan cheese alternative and substitute half and half with coconut cream or other plant-based cream.
• Chilling the goat cheese before slicing helps maintain its shape during frying.
• If preferred, croutons can be baked instead of fried for a lighter option.

Keywords: corn chowder, sun dried tomato, goat cheese croutons, creamy soup, vegetarian chowder, fall recipes, comforting soup