Irresistible Sun Dried Tomato Corn Chowder Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
