Sun Dried Tomato Corn Chowder with Goat Cheese Croutons Recipe
Introduction
This irresistible sun dried tomato corn chowder is perfect for cozy evenings when you want something comforting yet flavorful. Creamy and hearty, it features sweet corn, tender potatoes, and tangy sun dried tomatoes, topped with crispy goat cheese croutons for a delightful finish.
Ingredients
- 2 tablespoons olive oil
- 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 if possible)
- 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 of olive oil in a large pot over medium-low heat. Add diced sweet onion, minced garlic, salt, pepper, and smoked paprika. Cook until the onion softens, about 5 minutes. Stir in sun dried tomatoes and cook for another 1 to 2 minutes.
- Step 2: Add corn kernels, chopped potatoes, and stock to the pot. Bring to a boil, then reduce heat to simmer. Cover and cook until potatoes are fork-tender, about 15 to 20 minutes.
- Step 3: While the chowder simmers, prepare the goat cheese croutons. Slice goat cheese into rounds. Set up three plates: one with flour, one with beaten egg, and one with bread crumbs.
- Step 4: Heat 2 tablespoons olive oil in a skillet over medium heat. Dip each goat cheese slice first in flour, then egg, then bread crumbs. Pan-fry each side about 1 minute until golden and crispy. Remove and drain on paper towels.
- Step 5: In a shaker or bowl, combine 1/4 cup flour with half and half and mix well. Slowly pour into the simmering chowder, stirring constantly. Let simmer for 5 more minutes until thickened. Adjust seasoning if needed and stir in most of the chopped chives, reserving some for garnish.
- Step 6: Serve the chowder in bowls topped with extra sun dried tomatoes, fresh corn if desired, chives, and a crispy goat cheese crouton for a perfect finishing touch.
Tips & Variations
- Use vegetable stock to make this chowder vegetarian.
- For a spicier kick, add a pinch of cayenne pepper or chopped jalapeño.
- Substitute goat cheese with feta or halloumi for a different texture and flavor in the croutons.
- Fresh corn off the cob adds extra sweetness and texture if sprinkled on top 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 prevent sticking. Keep goat cheese croutons separate and add just before serving to maintain their crispness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen corn instead of fresh?
Yes, frozen corn works well. Just thaw it before adding, and it may slightly soften the chowder’s texture but will still taste delicious.
How can I make this chowder vegan?
Use vegetable stock and substitute half and half with a plant-based cream. Replace goat cheese croutons with crispy tofu or omit them altogether.
PrintSun Dried Tomato Corn Chowder with Goat Cheese Croutons Recipe
This Irresistible Sun Dried Tomato Corn Chowder is a creamy, savory soup perfect for cozy evenings. Combining sweet corn, tangy sun dried tomatoes, and tender Yukon gold potatoes in a smoky paprika spiced broth, it’s enriched with half and half and thickened to velvety perfection. Crispy, golden goat cheese croutons add decadent texture, making each spoonful a comforting, flavorful experience.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Chowder 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)
- 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, chilled and sliced into rounds
- 1/2 cup Flour
- 1 large Egg, lightly beaten
- 1/2 cup Seasoned bread crumbs
- 2 tablespoons Olive oil (for frying)
Instructions
- Prepare the base: Heat 2 tablespoons olive oil in a large pot over medium-low heat. Add the diced sweet onion, minced garlic, salt, pepper, and smoked paprika. Cook until the onions soften and the mixture is aromatic, about 5 minutes. Stir in the chopped sun dried tomatoes and cook for an additional 1 to 2 minutes to blend flavors.
- Simmer the vegetables: Add fresh corn kernels, chopped Yukon gold potatoes, and the chicken or vegetable stock to the pot. Bring the mixture to a boil, then reduce heat to low and cover. Let it simmer gently for 15 to 20 minutes until the potatoes are fork-tender, infusing the broth with sweetness and heartiness.
- Make the goat cheese croutons: While the chowder simmers, prepare the croutons by slicing goat cheese into rounds. Set up three plates with flour, beaten egg, and seasoned bread crumbs respectively. Heat 2 tablespoons olive oil in a large skillet over medium heat. Dip each goat cheese slice first in flour, then egg, and finally coat with breadcrumbs. Fry each piece for about 1 minute per side, until crispy and golden. Remove with a slotted spoon and drain on paper towels.
- Thicken the chowder: In a shaker bottle or bowl, combine 1/4 cup flour and 1 cup half and half, mixing thoroughly until smooth. Slowly pour this mixture into the simmering chowder while stirring continuously. Let it cook an additional 5 minutes until the chowder thickens evenly. Adjust seasoning as desired.
- Finish and serve: Stir in most of the chopped chives, reserving some for garnish. Ladle the chowder into bowls and top each with extra sun dried tomatoes, fresh corn kernels, and a crispy goat cheese crouton for a rich, flavorful finish.
Notes
- For vegetarian option, use vegetable stock instead of chicken stock.
- Ensure goat cheese is chilled before slicing to achieve clean, round croutons.
- You can substitute half and half with heavy cream for an even richer chowder.
- Adjust smoked paprika level based on desired smokiness.
- Use fresh corn if possible for best sweetness; frozen corn can be a substitute.
Keywords: corn chowder, sun dried tomato chowder, creamy soup, goat cheese croutons, cozy dinner recipe, smoky paprika soup
