Introduction

This irresistible Sun Dried Tomato Corn Chowder is the perfect cozy meal for chilly evenings. Creamy, slightly smoky, and loaded with fresh corn and tender potatoes, it offers a comforting blend of flavors enhanced by crispy goat cheese croutons. A delight for the senses that’s easy to prepare at home.

A white speckled bowl filled with creamy yellow corn chowder showing visible chunks of bright yellow corn kernels and small pieces of green herbs. On top, there are deep red sun-dried tomato strips and green herb garnishes, sprinkled with black pepper and red chili powder. A silver spoon rests inside the bowl on the right side. The bowl is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

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

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 softened, about 5 minutes. Stir in chopped sun dried tomatoes and cook for 1 to 2 minutes more.

Step 2: Add corn, 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.

Step 3: Meanwhile, prepare the goat cheese croutons. Slice goat cheese into rounds. Place flour, beaten egg, and seasoned bread crumbs on three separate plates. Heat 2 tablespoons olive oil in a skillet over medium heat. Dip each goat cheese slice first in flour, then egg, then bread crumbs. Fry about 1 minute per side until golden and crispy. Drain on paper towels.

Step 4: In a shaker or jar, combine 1/4 cup flour and half and half, shaking until smooth. Slowly pour this mixture into the chowder while stirring. Simmer for another 5 minutes until thickened. Adjust seasoning to taste, then stir in most of the chopped chives, saving some for garnish.

Step 5: Ladle chowder into bowls. Top each serving with extra sun dried tomatoes, fresh corn kernels, reserved chives, and a crispy goat cheese crouton for a delicious finishing touch.

Tips & Variations

Use vegetable stock to make this chowder vegetarian-friendly without sacrificing flavor.

For a spicier kick, add a pinch of cayenne pepper or a diced jalapeño with the onions.

Substitute goat cheese with feta or mozzarella if preferred, adjusting cooking time for croutons.

Use frozen corn kernels if fresh are unavailable; just thaw and drain before using.

FAQs

Can I make this chowder dairy-free?

Yes, substitute the half and half with coconut milk or your favorite plant-based milk, and use a dairy-free cheese alternative or omit the goat cheese croutons.

How can I thicken the chowder if it’s too thin?

If the chowder is thinner than you’d like, mix a tablespoon of flour with a little cold water to create a slurry and stir it into the simmering chowder to thicken further.