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Sun Dried Tomato Corn Chowder

This creamy and flavorful chowder, made with sun dried tomatoes and fresh corn, is perfect for chilly evenings and family gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Southern
Calories: 350
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 tablespoons Olive oil Adds a rich flavor essential for sautéing.
  • 1 cup Sweet onion Diced for sweetness.
  • 3 cloves Garlic Minced for depth.
  • 1 teaspoon Salt Enhances flavors.
  • 1/2 teaspoon Freshly ground pepper Adds warmth.
  • 1 teaspoon Smoked paprika Adds subtle smoky flavor.
  • 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.
Topping Ingredients
  • 1/4 cup Chives Chopped for flavor.
  • 4 ounces Goat cheese Chilled for slicing.
  • 1/2 cup Flour Light coating for crisping.
  • 1 large egg Lightly beaten.
  • 1/2 cup Seasoned bread crumbs Adds texture.
  • 2 tablespoons Olive oil For pan-frying.

Method
 

Chowder Preparation
  1. In a large pot, heat the olive oil over medium heat. Add the sweet onion and sauté until softened, about 5 minutes.
  2. Stir in the minced garlic, salt, pepper, and smoked paprika, cooking for another minute until fragrant.
  3. Toss in the sun dried tomatoes and corn kernels; mix well to combine.
  4. Cube the Yukon gold potatoes and add them to the pot along with the chicken or vegetable stock. Bring to a boil, then reduce heat and let simmer for about 20 minutes until the potatoes are tender.
  5. In a separate bowl, whisk together half and half and flour. Slowly stir this mixture into the pot, letting the chowder thicken. Cook for an additional 5 minutes.
  6. Before serving, sprinkle in chopped chives and gently mix.

Notes

If you have leftovers, store them in an airtight container in the fridge for up to 3 days. This chowder also freezes well; just make sure to let it cool completely before storing. You could also add diced chicken or white beans for added protein.