Sun Dried Tomato Corn Chowder with Goat Cheese Croutons Recipe

Introduction

This sun dried tomato corn chowder is a comforting blend of sweet corn, tangy sun dried tomatoes, and creamy potatoes. Topped with crispy goat cheese croutons, it’s the perfect hearty dish for cozy evenings.

Ingredients

• 2 tablespoons olive oil (for sautéing)
• 1 cup sweet onion, diced
• 3 garlic cloves, 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 (for thickening chowder)
• 1/4 cup chives, chopped
• 4 ounces goat cheese, chilled and sliced
• 1/2 cup flour (for coating goat cheese)
• 1 large egg, lightly beaten
• 1/2 cup seasoned bread crumbs
• 2 tablespoons olive oil (for pan-frying goat cheese)

Instructions

1. 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 onions are softened, about 5 minutes. Stir in chopped sun dried tomatoes and cook for another 1 to 2 minutes.
2. Step 2: Add corn kernels, chopped Yukon gold potatoes, and stock to the pot. Bring to a boil, then reduce heat to a gentle simmer. Cover and cook until potatoes are fork-tender, about 15 to 20 minutes.
3. Step 3: Meanwhile, prepare the goat cheese croutons. Slice goat cheese into rounds. Set up three plates: one with flour, one with beaten egg, and one with breadcrumbs.
4. Step 4: Heat 2 tablespoons olive oil in a large skillet over medium heat. Coat each goat cheese slice by dipping first in flour, then egg, and finally breadcrumbs. Fry in hot oil for about 1 minute per side until golden and crispy. Remove and drain on paper towels.
5. Step 5: In a shaker or bowl, combine 1/4 cup flour with half and half, shaking or whisking until smooth. Slowly pour this mixture into the simmering chowder, stirring constantly. Allow to cook for 5 more minutes until thickened. Adjust seasoning as needed and stir in most of the chopped chives, reserving some for garnish.
6. Step 6: Ladle chowder into bowls. Top each serving with extra sun dried tomatoes, fresh corn off the cob if desired, and a crispy goat cheese crouton. Sprinkle with remaining chives to finish.

Tips & Variations

• For a vegetarian version, use vegetable stock instead of chicken stock.
• Make the goat cheese croutons ahead and keep warm in a low oven to save time.
• Add a dash of cayenne pepper for a subtle spicy kick.
• Use fresh corn off the cob for maximum sweetness and texture.

Storage

Store leftover chowder in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. The goat cheese croutons are best enjoyed fresh but can be briefly reheated in a skillet to regain crispiness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen corn instead of fresh?

Yes, frozen corn works well when fresh is unavailable. Add it directly to the pot; just adjust the cooking time slightly to ensure it is heated through.

Can I substitute the half and half with cream or milk?

You can use heavy cream for a richer chowder or whole milk for a lighter version. Adjust the amount slightly to maintain your preferred consistency.

Sun Dried Tomato Corn Chowder with Goat Cheese Croutons Recipe

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★★★★★

4.5 from 50 reviews

• Author: Ella
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

This Irresistible Sun Dried Tomato Corn Chowder combines the sweetness of fresh corn and Yukon gold potatoes with the tangy depth of sun dried tomatoes, finished off with creamy half and half and crunchy goat cheese croutons. Perfect for cozy evenings, this creamy chowder is comforting, flavorful, and easy to prepare on the stovetop.

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Ingredients

Scale 1x2x3x

Chowder

• 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, sliced into rounds
• 1/2 cup Flour
• 1 large Egg, lightly beaten
• 1/2 cup Seasoned bread crumbs
• 2 tablespoons Olive oil

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Instructions

1. Prepare the base: Heat 2 tablespoons of olive oil in a large pot over medium-low heat. Add diced sweet onion and minced garlic along with salt, pepper, and smoked paprika. Cook until the onions soften and become aromatic, approximately 5 minutes. Stir in chopped sun dried tomatoes and cook for an additional 1 to 2 minutes to release their flavor.
2. Add vegetables and stock: Incorporate fresh corn kernels, chopped Yukon gold potatoes, and the chicken or vegetable stock into the pot. Bring the mixture to a boil, then reduce heat to a simmer. Cover and cook until the potatoes are tender, about 15 to 20 minutes.
3. Make goat cheese croutons: While the chowder simmers, slice goat cheese into rounds. Set up three separate plates: one with flour, one with beaten egg, and one with seasoned bread crumbs. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Dip each goat cheese piece first in flour, then egg, then breadcrumbs. Fry in the hot oil for about 1 minute per side until golden and crispy. Drain on paper towels and set aside.
4. Thicken the chowder: In a shaker bottle, combine 1/4 cup flour with 1 cup half and half, shaking until smooth. Gradually pour this mixture into the simmering chowder, stirring constantly. Continue simmering for an additional 5 minutes until thickened. Taste and adjust salt and pepper as needed. Stir in most of the chopped chives, reserving some for garnish.
5. Serve: Ladle the chowder into bowls. Top each serving with additional sun dried tomatoes, fresh corn kernels if desired, a crispy goat cheese crouton, and a sprinkle of the reserved chives for a beautiful presentation and added flavor.

Notes

• For a vegetarian version, use vegetable stock instead of chicken stock.
• Fresh corn adds sweetness; canned corn can be used but adjust seasoning accordingly.
• Be careful not to overcook goat cheese croutons as they melt quickly.
• This chowder thickens more as it cools; reheat gently with a splash of stock or water if needed.
• Sun dried tomatoes packed in oil can be drained and chopped for enhanced flavor.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Keywords: sun dried tomato chowder, corn chowder recipe, creamy chowder, goat cheese croutons, cozy soup recipe