There’s something magical about a bowl of Sun Dried Tomato Corn Chowder—it’s creamy, slightly smoky, a little tangy, and totally comforting. If your weeknights have been feeling a bit… blah, this recipe is your golden ticket to turning dinner into a cozy, flavor-packed moment.
Picture this: sweet corn popping with freshness, tender potatoes soaking up a rich broth, and those bold sun-dried tomatoes bringing just the right zing. Oh—and wait until you add those crispy goat cheese croutons. Game. Changer. Trust me, this is the kind of dish that makes people ask, “Did you really make this from scratch?!”
Let’s dive in together—Chef Omar style—simple steps, big flavors, and just enough flair to make you feel like a kitchen rockstar.
Table of Contents
Why You’ll Love This Sun Dried Tomato Corn Chowder
This Sun Dried Tomato Corn Chowder checks all the boxes:
- ✔️ Creamy without being too heavy
- ✔️ Packed with sweet, smoky, and tangy flavors
- ✔️ Perfect for busy weeknights or cozy weekends
- ✔️ Family-friendly (yes, even picky eaters!)
- ✔️ That goat cheese crouton? Pure luxury
It’s the kind of meal that hugs you back after a long day.
Ingredients You’ll Need
Let’s keep things simple but flavorful.
For the Chowder Base:
- Olive oil
- Sweet onion (diced)
- Garlic cloves (minced)
- Salt & freshly ground pepper
- Smoked paprika
- Sun dried tomatoes (chopped)
- Fresh corn kernels
- Yukon gold potatoes (chopped)
- Chicken or vegetable stock
- Half and half
- Flour
- Fresh chives
For the Goat Cheese Croutons:
- Goat cheese (chilled)
- Flour
- Large egg (beaten)
- Seasoned breadcrumbs
- Olive oil (for frying)
Refer to the recipe card below for exact ingredient measurements and full nutritional information.
How TO Make Sun Dried Tomato Corn Chowder
1. Sauté That Flavor Base
Grab a large pot and heat olive oil over medium-low heat. Toss in your diced onion, garlic, salt, pepper, and smoked paprika.
Let it cook for about 5 minutes until soft and fragrant. Your kitchen will already smell like something amazing is happening.
Now stir in those sun-dried tomatoes and cook for another minute or two. This is where the magic starts building.
2. Simmer to Perfection
Add the corn, potatoes, and stock.
Bring everything to a boil, then lower the heat and let it simmer gently. Cover and cook for 15–20 minutes, until the potatoes are fork-tender.
(Pro tip: sneak a taste here—it’s already delicious.)
3. Make the Goat Cheese Croutons
While your chowder is doing its thing, let’s create those crispy little flavor bombs.
- Slice goat cheese into rounds
- Set up three bowls: flour, beaten egg, breadcrumbs
- Dip each piece: flour → egg → breadcrumbs
Heat olive oil in a skillet and fry each piece for about 1 minute per side until golden.
Place them on paper towels and try not to eat them all before serving. (No judgment if you do.)
4. Thicken It Up
In a shaker or jar, mix flour with half and half until smooth.
Slowly pour it into the chowder while stirring. Let it simmer for another 5 minutes until thick and creamy.
Taste and adjust seasoning—this is your moment to shine.
5. Finish & Serve
Stir in most of the chives (save some for garnish).
Ladle the chowder into bowls and top with:
- Extra sun-dried tomatoes
- Fresh corn
- A crispy goat cheese crouton
- A sprinkle of chives
And just like that… dinner is served.
Chef Omar’s Cozy Tips & Tricks
- Don’t rush the onions. Let them soften slowly—it builds a sweeter, deeper flavor.
- Too thick? Add a splash of stock or milk to loosen things up.
- Too thin? Let it simmer uncovered for a few extra minutes.
- Crouton hack: Chill the goat cheese well—it makes slicing WAY easier.
And if your chowder looks a little rebellious while thickening? Relax. It always comes together in the end. Cooking is like that sometimes.
A Little Story From My Kitchen
This Sun Dried Tomato Corn Chowder became a staple in my kitchen after a last-minute dinner with friends. I had corn, potatoes, and a jar of sun-dried tomatoes staring at me… so I improvised.
The result? Silence at the table—followed by, “You HAVE to give me this recipe.”
And now, here we are. Passing it on to you.
FAQs About Sun Dried Tomato Corn Chowder
Can I make Sun Dried Tomato Corn Chowder vegetarian?
Absolutely! Just swap chicken stock for vegetable stock. It’s just as rich and satisfying.
Can I use frozen corn instead of fresh?
Yes! Frozen corn works beautifully—just toss it right in.
How long does this chowder last in the fridge?
Store it in an airtight container for up to 3–4 days. Reheat gently on the stove for best texture.
Can I skip the goat cheese croutons?
You can… but should you?
If needed, try regular croutons or even shredded cheese on top.
Can I freeze Sun Dried Tomato Corn Chowder?
It’s best enjoyed fresh, but you can freeze it. Just note the texture may change slightly due to the dairy.
Ready to Cozy Up With This Chowder?
This Sun Dried Tomato Corn Chowder is more than just a recipe—it’s comfort in a bowl, a little escape from busy days, and a delicious way to bring people together.
Whether you’re cooking for your family, hosting friends, or just treating yourself (because you deserve it), this dish delivers every single time.
So grab that pot, turn on some music, and let’s make your kitchen smell like pure happiness.
Make It a Meal with These Tasty Ideas
If you’re loving this cozy bowl of Sun Dried Tomato Corn Chowder, why not turn it into a full, feel-good meal? Here are a few easy and delicious ideas to serve alongside it—perfect for busy nights or when you want to impress without the stress:
- Add something fresh and crunchy with this Mediterranean chopped salad full of bright flavors and crisp veggies—it balances the creamy chowder beautifully.
- In the mood for more comfort? Try this orzo leek and dill soup that’s light, cozy, and super satisfying.
- Want something a little heartier? These chicken Caesar sandwiches packed with creamy, savory goodness are a perfect match.
- And if you’re a soup lover like me, don’t miss this Tuscan sausage and potato soup loaded with rich, comforting flavors.
⭐ Tried this Sun Dried Tomato Corn Chowder?
I’d love to hear what you think! Leave a ⭐⭐⭐⭐⭐ rating and share your thoughts—it helps others and makes my day too!
Sun Dried Tomato Corn Chowder
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This creamy Sun Dried Tomato Corn Chowder is the perfect cozy meal, packed with sweet corn, tender potatoes, and tangy sun-dried tomatoes. Finished with crispy goat cheese croutons, it’s rich, comforting, and surprisingly easy to make for any night of the week.
Ingredients
For the Chowder Base:
- 2 tbsp olive oil
- 1 sweet onion, diced
- 3 garlic cloves, minced
- Salt and freshly ground pepper, to taste
- 1 tsp smoked paprika
- 1/2 cup sun-dried tomatoes, chopped
- 3 cups corn kernels (fresh or frozen)
- 2 cups Yukon gold potatoes, diced
- 4 cups chicken or vegetable stock
- 1 cup half and half
- 2 tbsp flour
- 2 tbsp fresh chives, chopped
For the Goat Cheese Croutons:
- 6 oz goat cheese, chilled
- 1/2 cup flour
- 1 large egg, beaten
- 1 cup seasoned breadcrumbs
- 2–3 tbsp olive oil (for frying)
Instructions
- Sauté the base:
Heat olive oil in a large pot over medium-low heat. Add diced onion, garlic, salt, pepper, and smoked paprika. Cook for about 5 minutes until softened. Stir in sun-dried tomatoes and cook for 1–2 more minutes. - Simmer the chowder:
Add corn, potatoes, and stock. Bring to a boil, then reduce heat and simmer covered for 15–20 minutes until potatoes are tender. - Prepare the croutons:
Slice goat cheese into rounds. Dip each piece into flour, then egg, then breadcrumbs. Heat olive oil in a skillet and fry each piece for about 1 minute per side until golden. Set aside on paper towels. - Thicken the soup:
Mix flour with half and half until smooth. Slowly stir into the chowder and simmer for 5 minutes until thickened. - Finish and serve:
Stir in chives, adjust seasoning, and serve hot. Top with extra sun-dried tomatoes, corn, and goat cheese croutons.
Notes
- You can use frozen corn if fresh isn’t available—no need to thaw.
- For a vegetarian version, use vegetable stock.
- Chill goat cheese before slicing to make handling easier.
- If the chowder gets too thick, add a splash of broth or milk.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal
- Sugar: 8 g
- Sodium: 620 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 12 g
- Cholesterol: 45 mg