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Delicious bowl of sun dried tomato corn chowder garnished with herbs

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.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
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