Name: Sun Dried Tomato Corn Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 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; 6 oz goat cheese, chilled; 1/2 cup flour; 1 large egg, beaten; 1 cup seasoned breadcrumbs; 2–3 tbsp olive oil (for frying)

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

Scale

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)

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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