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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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
