Description
Cozy up with this irresistible Sun Dried Tomato Corn Chowder featuring a creamy, flavorful base with sweet corn, potatoes, and tangy sun dried tomatoes. Enhanced with smoky paprika and topped with crispy goat cheese croutons, this comforting chowder is perfect for a satisfying evening meal.
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 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
Goat Cheese Croutons
- 4 ounces Goat cheese, chilled and sliced
- 1/2 cup Flour
- 1 large Egg, lightly beaten
- 1/2 cup Seasoned bread crumbs
- 2 tablespoons Olive oil
Instructions
- Prepare the chowder base: Heat 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 an additional 1 to 2 minutes.
- Add vegetables and stock: Add 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, about 15 to 20 minutes.
- Make goat cheese croutons: While chowder simmers, slice goat cheese into rounds. Set up three plates with flour, beaten egg, and seasoned bread crumbs. Heat olive oil in a skillet over medium heat. Dip each goat cheese slice in flour, then egg, then bread crumbs. Pan-fry each side about 1 minute until golden and crispy. Remove with a slotted spoon and drain on paper towels.
- Thicken the chowder: In a shaker bottle, combine flour and half and half, shaking well to mix. Gradually pour into chowder while stirring. Simmer for 5 minutes until thickened. Adjust seasoning if needed. Stir in most chives, reserving some for garnish.
- Serve and garnish: Ladle chowder into bowls. Top with extra sun dried tomatoes, fresh corn off the cob, reserved chives, and a crispy goat cheese crouton for a perfect finishing touch.
Notes
- Optional: Garnish with additional fresh chives for a pop of green color.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Chowder can be frozen for up to 3 months; thaw overnight in the refrigerator before reheating.
- For a vegetarian version, use vegetable stock instead of chicken stock.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: sun dried tomato chowder, corn chowder, creamy chowder, goat cheese croutons, comfort food soup, vegetarian soup
