Irresistible Sun Dried Tomato Corn Chowder for Cozy Evenings

Sun dried tomato corn chowder is the kind of cozy recipe that screams comfort and flavor from the first spoonful — sun dried tomato corn chowder delivers sweet corn, tangy sun-dried tomatoes, and creamy, dreamy chowder bliss right at home. I found this Irresistible Sun Dried Tomato Corn Chowder for Cozy Evenings on a rainy Austin night and I haven’t looked back — it’s easy, it’s rich, it’s totally WEEKNIGHT-AND-SO-MUCH-MORE friendly!!! If you like a melty sandwich with your soup, pair it with my gourmet grilled cheese with sun-dried tomatoes and spinach for an unbeatable combo. You can do this, you really can, and you’ll be so proud when everyone asks for seconds!!!

Why You’ll Fall Head Over Heels

This chowder is SO GOOD, genuinely SO GOOD, and honestly it hits a little like a warm hug after a long day. It’s creamy but not heavy, tangy from sun dried tomatoes, sweet from fresh corn, and cozy in a way that just makes you sigh, like really sigh. Meal preppers — it reheats beautifully, weeknight families — it comes together fast, and picky kids? The corn helps, the goat cheese sneaks in a little fun flavor, so it’s forgiving, very forgiving. Perfect for meatless nights when you use vegetable stock, and flexible for busy cooks who need shortcuts (you can absolutely use frozen corn in a pinch). Trust me, it’s easy, it’s lovely, it’s delicious, and you’ll want to make it again and again!!!

Ingredients

• 2 tablespoons Olive oil (Adds a rich flavor essential for sautéing.)
• 1 cup Sweet onion (Diced for sweetness.)
• 3 cloves Garlic cloves (Minced for depth.)
• 1 teaspoon Salt (Enhances flavors.)
• 1/2 teaspoon Freshly ground pepper (Adds warmth.)
• 1 teaspoon Smoked paprika (Adds subtle smoky flavor.)
• 1 cup Sun dried tomatoes (Adds tanginess.)
• 2 cups Corn kernels (Fresh-cut for sweetness.)
• 2 medium Yukon gold potatoes (Helps thicken the chowder.)
• 4 cups Chicken or vegetable stock (Foundation of the broth.)
• 1 cup Half and half (Ensures a creamy texture.)
• 1/4 cup Flour (Thickener for chowder.)
• 1/4 cup Chives (Chopped for flavor.)
• 4 ounces Goat cheese (Chilled for slicing.)
• 1/2 cup Flour (Light coating for crisping.)
• 1 large egg (Lightly beaten.)
• 1/2 cup Seasoned bread crumbs (Adds texture.)
• 2 tablespoons Olive oil (For pan-frying.)

I love the sun dried tomatoes here — they give that zippy tang that feels gourmet but is SO SIMPLE. Want to swap anything? Use frozen corn if summer’s over, use almond milk for lighter creaminess, or skip goat cheese for a dairy-free twist and add a splash more stock. I usually buy my sun dried tomatoes at the local farmers market or a bulk spice shop here in Austin (cheaper that way — cost-conscious tip!). Try different stocks — chicken for depth, vegetable for meatless nights. Experiment, please, be bold, make it yours (my former-teacher heart says: tweak, taste, repeat).

The Process Overview

Chowder Preparation

Start by warming 2 tablespoons olive oil in a heavy pot over medium heat — about 5 minutes. Sauté the sweet onion until soft and translucent, then add the garlic and smoked paprika for a quick minute; the kitchen smells AMAZING, like really amazing, you’ll want to breathe it all in!!! Add sun dried tomatoes and corn, let them mingle for a few minutes. Toss in diced Yukon gold potatoes and sprinkle in the 1/4 cup flour to get things thickening — stir, stir, stir so no lumps. Pour in the stock slowly, bring to a simmer, and cook until the potatoes are tender, about 12–15 minutes. Stir in half and half for creaminess and adjust salt and pepper — don’t worry if it looks thin at first, it will thicken. For the goat cheese rounds: chill 4 ounces, slice, dredge in flour, egg, breadcrumbs, and pan-fry 2 tablespoons olive oil until golden (optional, but heavenly). If things separate or look curdled, whisk in a little more stock off heat — simple troubleshooting. Taste, adjust, garnish with chives and those crisped goat cheese rounds on top for texture and fun. You’re doing great. Totally doing great.

Tips & Tricks

Make-ahead? Absolutely — the flavors actually deepen after a day, so prepare a batch and refrigerate for up to 4 days. For freezing, leave out the half and half and add it when reheating to keep creaminess intact. Reheat gently on low, add a splash of stock or water if it’s too thick. Batch cooking? Double it and freeze portions for easy weeknight dinners, or freeze in individual jars for lunches. Kid-friendly? Mash a few potato chunks in the pot for a creamier, less-lumpy texture that kids adore. Teacher-voice tip: taste as you go, season gradually, and if you’re nervous about thickening, mix flour with a little cold milk first to avoid lumps. For more make-ahead comfort recipes, try a slow cooker casserole idea like these slow cooker casserole recipes for ultimate comfort food. You’re capable, you can do this!

Serving Suggestions

Serve this chowder with crusty bread, a crisp green salad, or that oozy grilled cheese for dipping — total classic combo. For a casual family dinner, ladle into bowls, top with chopped chives and the crisp goat cheese rounds, and let everyone add freshly ground pepper. Hosting? Place the chowder in a pretty tureen and set bowls around for self-serve warmth. Leftovers? Turn them into a pot pie filling or spoon over roasted vegetables for a second meal that’s unexpectedly lovely, really lovely. Pair with light white wine if you drink, or a sparkling water and lemon for a clean contrast (optional). Cozy nights, easy dinners, date nights in — this chowder works, it really works.

Frequently Asked Questions

This chowder is EASY and comforting and so, so delicious, really delicious, and you’ll want to share it and tag me because I want to see your bowls!!! Questions? Comments? Tell me how yours turned out or what you swapped — I’m here, I read every single note. Go make it, warm up, and enjoy — you got this, you really do.

Sun Dried Tomato Corn Chowder

This creamy and tangy chowder combines sweet corn, sun-dried tomatoes, and hearty potatoes for a cozy, comforting meal that’s easy to make and perfect for weeknights.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Main Course, Soup

Cuisine American, Comfort Food

Servings 6 servings

Calories 350 kcal

Ingredients

  

For the chowder

• 2 tablespoons Olive oil Adds a rich flavor essential for sautéing.
• 1 cup Sweet onion, diced Adds sweetness.
• 3 cloves Garlic cloves, minced For depth.
• 1 teaspoon Salt Enhances flavors.
• 1/2 teaspoon Freshly ground pepper Adds warmth.
• 1 teaspoon Smoked paprika Adds subtle smoky flavor.
• 1 cup Sun dried tomatoes Adds tanginess.
• 2 cups Corn kernels, fresh-cut Adds sweetness.
• 2 medium Yukon gold potatoes, diced Helps thicken the chowder.
• 4 cups Chicken or vegetable stock Foundation of the broth.
• 1 cup Half and half Ensures a creamy texture.
• 1/4 cup Flour Thickener for chowder.
• 1/4 cup Chives, chopped For flavor.

For the goat cheese rounds (optional)

• 4 ounces Goat cheese, chilled For slicing.
• 1/2 cup Flour Light coating for crisping.
• 1 large Egg, lightly beaten
• 1/2 cup Seasoned bread crumbs Adds texture.
• 2 tablespoons Olive oil For pan-frying.

Instructions

 

Chowder Preparation

• Warm 2 tablespoons of olive oil in a heavy pot over medium heat for about 5 minutes.
• Sauté the sweet onion until soft and translucent.
• Add the garlic and smoked paprika for a minute.
• Stir in sun dried tomatoes and corn, let them mingle for a few minutes.
• Add diced Yukon gold potatoes and sprinkle in the 1/4 cup of flour to thicken.
• Pour in the stock slowly, bring to a simmer, and cook until the potatoes are tender, about 12–15 minutes.
• Stir in the half and half and adjust salt and pepper to taste.
• If it looks thin, it will thicken as it cools.
• For the goat cheese rounds, chill the goat cheese, slice it, dredge in flour, egg, breadcrumbs, and pan-fry in olive oil until golden.
• Taste and adjust seasoning, then garnish with chives and the crisped goat cheese rounds before serving.

Notes

Make-ahead by preparing a batch and refrigerating for up to 4 days. For freezing, omit the half and half and add it when reheating.

Keyword Chowder, Comfort Food, Corn, Sun Dried Tomatoes, Vegetarian