Sun Dried Tomato Corn Chowder with Goat Cheese Croutons Recipe
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.
- 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 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
- 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.
- 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.
- 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.
- 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.
- 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
