Sun Dried Tomato Corn Chowder with Goat Cheese Croutons Recipe

Introduction

This sun dried tomato corn chowder is a comforting blend of sweet corn, smoky spices, and creamy texture, perfect for cozy evenings. Topped with crispy goat cheese croutons, it offers a delightful contrast of flavors and textures that will keep you coming back for more.

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 cut
• 2 medium Yukon gold potatoes, chopped
• 4 cups chicken or vegetable stock
• 1 cup half and half
• 1/4 cup flour (for chowder thickening)
• 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

1. Step 1: Heat 2 tablespoons of 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, about 5 minutes, then stir in the chopped sun dried tomatoes and cook for another 1 to 2 minutes.
2. Step 2: Add the 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 the potatoes are fork-tender, about 15 to 20 minutes.
3. Step 3: While the chowder simmers, prepare the goat cheese croutons. Slice the goat cheese into rounds. Set up three plates with flour, beaten egg, and seasoned bread crumbs. Heat 2 tablespoons olive oil in a large skillet over medium heat.
4. Step 4: Dip each goat cheese slice in flour, then egg, then bread crumbs. Fry in the 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, combine 1/4 cup flour and half and half, mixing until smooth. Slowly pour this mixture into the chowder while stirring. Let it simmer for 5 more minutes until thickened. Taste and adjust seasoning as needed, then stir in most of the chopped chives, reserving some for garnish.
6. Step 6: Ladle the chowder into bowls. Top each serving with extra sun dried tomatoes, fresh corn kernels if desired, remaining chives, and a crispy goat cheese crouton for the perfect finishing touch.

Tips & Variations

• For a vegetarian version, use vegetable stock instead of chicken stock.
• Fresh corn can be lightly grilled beforehand to add a smoky note.
• Substitute goat cheese with feta for a tangier flavor.
• If you want a thicker chowder, mash some of the potatoes before adding the half and half mixture.

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. For best results, add goat cheese croutons fresh just before serving, as they lose their crispness when stored.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chowder dairy-free?

Yes, substitute the half and half with full-fat coconut milk or a dairy-free cream alternative, and replace goat cheese croutons with crispy tofu or omit them altogether.

How can I keep the goat cheese croutons from getting soggy?

Fry them just before serving and place on paper towels to drain excess oil. Add them to the chowder immediately before eating to maintain their crisp texture.

Sun Dried Tomato Corn Chowder with Goat Cheese Croutons Recipe

Print Recipe

★★★★★

4.7 from 103 reviews

This Irresistible Sun Dried Tomato Corn Chowder is a comforting, creamy soup packed with sweet corn, tender Yukon gold potatoes, and tangy sun dried tomatoes. Enhanced with smoked paprika and finished with crispy goat cheese croutons, this chowder is perfect for cozy evenings when you want a hearty, flavorful meal that’s both satisfying and easy to prepare.

• Author: Lara
• 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 1x2x3x

Chowder Base

• 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

Goat Cheese Croutons

• 4 ounces Goat cheese, chilled and 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 onion and minced garlic along with salt, pepper, and smoked paprika. Sauté the mixture until the onions are softened and fragrant, about 5 minutes. Stir in the chopped sun dried tomatoes and cook for an additional 1 to 2 minutes to combine flavors.
2. Simmer the Chowder: Add the fresh corn kernels, chopped Yukon gold potatoes, and chicken or vegetable stock to the pot. Bring the mixture to a boil, then reduce the heat to a gentle simmer. Cover and cook until the potatoes are fork-tender, approximately 15 to 20 minutes.
3. Prepare Goat Cheese Croutons: While the chowder simmers, slice the goat cheese into rounds. Set up three separate plates: one with flour, one with beaten egg, and one with seasoned bread crumbs. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Dip each goat cheese slice first in flour, then in egg, and finally coat with breadcrumbs. Pan-fry each slice in the hot oil 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 shaker bottle or small bowl, combine 1/4 cup flour with 1 cup half and half and shake or whisk vigorously until smooth and lump-free. Slowly pour this mixture into the simmering chowder while stirring continuously. Allow the chowder to cook for an additional 5 minutes until it thickens slightly. Taste and adjust seasoning as necessary, then stir in most of the chopped chives, reserving some for garnish.
5. Serve: Ladle the chowder into bowls and garnish with extra sun dried tomatoes, fresh corn kernels, reserved chives, and a crispy goat cheese crouton for an elegant finishing touch. Enjoy warm for a cozy meal.

Notes

• For a vegetarian version, use vegetable stock instead of chicken stock.
• Fresh corn can be substituted with frozen corn kernels if fresh is unavailable.
• To make this chowder vegan, replace half and half with coconut cream and omit goat cheese or use a vegan cheese alternative.
• The goat cheese croutons should be served immediately to maintain their crispiness.
• Adjust the thickness of the chowder by adding more stock if too thick, or cooking longer if too thin.

Keywords: Sun dried tomato chowder, corn chowder, creamy soup, goat cheese croutons, cozy dinner recipe, vegetarian chowder, autumn soup