Description
This Irresistible Sun Dried Tomato Corn Chowder is a creamy, comforting soup perfect for cozy evenings. Combining the sweetness of fresh corn and Yukon gold potatoes with the tangy depth of sun dried tomatoes and smoky smoked paprika, this chowder is elevated by crispy, golden goat cheese croutons. Rich and velvety, the chowder is thickened with a blend of half and half and flour, delivering layers of flavor and texture in every spoonful.
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 (for coating)
- 1 large Egg, lightly beaten
- 1/2 cup Seasoned bread crumbs
- 2 tablespoons Olive oil (for pan-frying)
Instructions
- Prepare Aromatics: Heat 2 tablespoons olive oil in a large pot over medium-low heat. Add diced sweet onion and minced garlic with a pinch of salt, freshly ground pepper, and smoked paprika. Cook until the onions become soft and translucent, about 5 minutes. Stir in the chopped sun dried tomatoes and cook for an additional 1 to 2 minutes to release their flavors.
- Cook Vegetables: Add fresh corn kernels, chopped Yukon gold potatoes, and chicken or vegetable stock into the pot. Bring the mixture to a boil over medium-high heat, then reduce to a gentle simmer. Cover the pot and cook until the potatoes are fork-tender, approximately 15 to 20 minutes.
- Make Goat Cheese Croutons: While chowder simmers, prepare the goat cheese croutons. Slice the goat cheese into rounds. Set up three shallow 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 slice first in flour, then in egg, followed by bread crumbs. Fry each side for about 1 minute until golden brown and crispy. Remove and drain on paper towels.
- Thicken Chowder: In a shaker bottle, combine 1/4 cup flour with 1 cup half and half. Shake until smooth. Gradually pour this mixture into the simmering chowder while stirring constantly to avoid lumps. Continue to simmer for 5 more minutes until the chowder thickens nicely. Season to taste and fold in most of the chopped chives, reserving some for garnish.
- Serve: Ladle the chowder into bowls. Garnish with extra sun dried tomatoes, fresh corn kernels, remaining chives, and place a crispy goat cheese crouton on top for a delicious finishing touch.
Notes
- Use fresh corn for the best flavor; if unavailable, frozen corn can be substituted.
- For a vegetarian option, use vegetable stock instead of chicken stock.
- Be careful when frying goat cheese croutons as the cheese can melt quickly and become runny.
- You can prepare the goat cheese croutons ahead and reheat briefly before serving.
- Adjust thickness of chowder by varying amount of half and half mixture; add more for creamier texture.
- To make this chowder gluten free, substitute the flour and bread crumbs with gluten free alternatives.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: sun dried tomato chowder, corn chowder, goat cheese croutons, creamy soup, comfort food, fall soup recipe
