Irresistible Sun Dried Tomato Corn Chowder for Cozy Evenings Recipe

Introduction

This irresistible Sun Dried Tomato Corn Chowder is a comforting, creamy soup perfect for cozy evenings. With a blend of sweet corn, tangy sun dried tomatoes, and crispy goat cheese croutons, it’s bursting with flavor and texture in every spoonful.

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
• 1/4 cup chives, chopped
• 4 ounces goat cheese, chilled and sliced into rounds
• 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 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 goat cheese croutons. Slice goat cheese into rounds. Set out three plates: one with flour, one with beaten egg, and one with breadcrumbs. Heat 2 tablespoons olive oil in a skillet over medium heat.
4. Step 4: Dip each goat cheese slice first in flour, then egg, and finally breadcrumbs. Fry in hot oil for about 1 minute per side until golden and crispy. Remove with a slotted spoon and drain on paper towels.
5. Step 5: In a shaker or bowl, mix 1/4 cup flour with the half and half until smooth. Slowly stir this mixture into the chowder and simmer for 5 minutes until thickened. Adjust seasoning as needed and stir in most chives, reserving some for garnish.
6. Step 6: Ladle chowder into bowls. Top each serving with extra sun dried tomatoes, fresh corn kernels, reserved chives, and a crispy goat cheese crouton. Serve immediately and enjoy!

Tips & Variations

• For a vegetarian version, use vegetable stock instead of chicken stock.
• Try adding a pinch of cayenne pepper for a spicy kick.
• Fresh corn off the cob adds extra sweetness and texture as a garnish.
• Use crème fraîche instead of half and half for a richer texture.
• Goat cheese croutons can be made ahead and refrigerated; reheat gently before serving.

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. To keep goat cheese croutons crispy, store separately and add on top just before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen corn instead of fresh corn?

Yes, frozen corn works well. Just thaw it before adding to the chowder to maintain a fresh sweet taste.

How do I prevent the goat cheese from melting too quickly when frying?

Make sure the goat cheese is well chilled before slicing and frying. Also, use a light coating with flour, egg, and breadcrumbs to help it hold shape and achieve a crispy crust.

Irresistible Sun Dried Tomato Corn Chowder for Cozy Evenings Recipe

Print Recipe

★★★★★

4.8 from 122 reviews

This Irresistible Sun Dried Tomato Corn Chowder is a creamy, flavorful soup perfect for cozy evenings. It combines the sweetness of fresh corn and Yukon gold potatoes with the tangy depth of sun dried tomatoes and aromatic smoked paprika. Topped with crispy goat cheese croutons and fresh chives, this chowder offers a comforting and elegant twist on a classic favorite.

• Author: zara
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

For the 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

For the 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

1. Chowder Preparation: Heat 2 tablespoons of olive oil in a large pot over medium-low heat. Add the diced sweet onions and minced garlic along with salt, pepper, and smoked paprika. Cook until the mixture softens and becomes aromatic, about 5 minutes. Add the chopped sun dried tomatoes and cook for another 1 to 2 minutes to release their flavor.
2. Simmer the Vegetables: Add the fresh corn kernels, chopped Yukon gold potatoes, and stock to the pot. Bring the mixture to a boil, then reduce heat to a gentle simmer. Cover and cook until the potatoes are fork-tender, about 15 to 20 minutes.
3. Prepare Goat Cheese Croutons: While the chowder simmers, slice the goat cheese into rounds. Set up three plates for coating: one with flour, one with beaten egg, and one with seasoned breadcrumbs. Heat 2 tablespoons olive oil in a large skillet over medium heat. Dip each goat cheese slice first in flour, then egg, and finally breadcrumbs. Fry the slices for about 1 minute per side until golden and crispy. Remove with a slotted spoon and drain on paper towels.
4. Thicken the Chowder: In a separate container, combine 1/4 cup flour and 1 cup half and half in a shaker bottle and mix until smooth. Slowly pour this mixture into the simmering chowder while continuously stirring. Let it cook for an additional 5 minutes to thicken. Adjust seasoning to taste and stir in most of the chopped chives, saving some for garnish.
5. Serve and Garnish: Ladle the chowder into bowls, topping each serving with extra sun dried tomatoes, fresh corn kernels, reserved chives, and a crispy goat cheese crouton for a perfect finishing touch.

Notes

• Use fresh corn kernels for the best sweetness, but frozen corn can be substituted if fresh is unavailable.
• The goat cheese croutons add a delicious textural contrast; be careful when frying to avoid melting the cheese too much.
• Adjust the thickness of the chowder by adding more or less of the half and half and flour mixture based on your preference.
• For a vegetarian version, use vegetable stock instead of chicken stock.
• Leftover chowder can be refrigerated for up to 3 days and reheated gently on the stovetop.

Keywords: sun dried tomato chowder, corn chowder recipe, creamy corn soup, goat cheese croutons, fall soup recipes, cozy dinner ideas