Irresistible Sun Dried Tomato Corn Chowder for Cozy Evenings Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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
