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Irresistible Sun Dried Tomato Corn Chowder

A rich and creamy chowder filled with sweet corn and tangy sun-dried tomatoes, perfect for chilly evenings.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Appetizer, Soup
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 tablespoons Olive oil Adds a rich flavor essential for sautéing.
  • 1 cup Sweet onion, diced Adds sweetness.
  • 3 cloves Garlic, minced Adds depth.
  • 1 teaspoon Salt Enhances flavors.
  • 1/2 teaspoon Freshly ground pepper Adds warmth.
  • 1 teaspoon Smoked paprika Adds a subtle smoky flavor.
Main Ingredients
  • 1 cup Sun dried tomatoes Adds tanginess.
  • 2 cups Corn kernels Fresh-cut for sweetness.
  • 2 medium Yukon gold potatoes Helps thicken the chowder.
  • 4 cups Chicken or vegetable stock Foundation of the broth.
  • 1 cup Half and half Ensures a creamy texture.
  • 1/4 cup Flour Thickener for chowder.
Garnish Ingredients
  • 1/4 cup Chives, chopped For flavor.
  • 4 ounces Goat cheese, chilled For slicing.
Coating Ingredients
  • 1/2 cup Flour For light coating.
  • 1 large Egg, lightly beaten
  • 1/2 cup Seasoned bread crumbs Adds texture.
  • 2 tablespoons Olive oil For pan-frying.

Method
 

Cooking Instructions
  1. Heat the olive oil in a large pot over medium heat.
  2. Sauté the onions until they’re translucent, about 5 minutes.
  3. Add minced garlic, salt, pepper, and smoked paprika. Cook for another minute until fragrant.
  4. Stir in sun-dried tomatoes, corn, and diced Yukon gold potatoes.
  5. Pour in chicken or vegetable stock and bring to a simmer.
  6. Mix in half and half and flour to thicken the chowder, stirring continuously.
  7. Allow the chowder to simmer for about 15 minutes until the potatoes are tender.
  8. Finish with chopped chives and season to taste.

Notes

For a fun twist, serve in bowl-shaped sourdough bread. Keep in the fridge for 3–4 days or freeze for up to 3 months. Let cool before storing in airtight containers.