Ingredients

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 flour

1/4 cup chives, chopped

4 ounces goat cheese, chilled and sliced

1/2 cup flour (for croutons)

1 large egg, lightly beaten

1/2 cup seasoned bread crumbs

2 tablespoons olive oil (for frying)

Instructions

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 to 2 minutes.

Step 2: Add corn kernels, chopped potatoes, and stock to the pot. Bring to a boil, then reduce heat and simmer covered until potatoes are fork-tender, about 15 to 20 minutes.

Step 3: Meanwhile, prepare the goat cheese croutons. Slice chilled goat cheese into rounds. Set up three plates: one with flour, one with beaten egg, and one with breadcrumbs.

Step 4: Heat 2 tablespoons olive oil in a skillet over medium heat. Dip each goat cheese slice first in flour, then egg, then breadcrumbs. Fry each side for about 1 minute until golden. Remove and drain on paper towels.

Step 5: In a shaker bottle, mix flour and half and half until smooth. Slowly stir this mixture into the simmering chowder. Cook for 5 more minutes until thickened. Taste and adjust seasoning as needed.

Step 6: Stir most of the chopped chives into the chowder, reserving some for garnish. Ladle chowder into bowls and top with extra sun dried tomatoes, fresh corn, chives, and a goat cheese crouton.

Tips & Variations

For a vegetarian version, use vegetable stock instead of chicken stock.

Swap goat cheese croutons for crispy bacon bits for added savory flavor.

Use frozen corn if fresh isn’t available; just thaw before adding.

Garnish with additional chives or fresh herbs like parsley for extra color and freshness.

FAQs

Can I make this chowder dairy-free?

Yes, substitute the half and half with a coconut milk or almond milk alternative and skip the goat cheese croutons or replace them with a dairy-free topping.

How do I prevent the chowder from being too thick or too thin?

If the chowder becomes too thick, add a little more stock or water to loosen it. If it’s too thin, continue simmering uncovered to reduce it or add a little more flour mixed with liquid to thicken.