Sun 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
Scale
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
