Irresistible Sun Dried Tomato Corn Chowder with Goat Cheese Croutons Recipe

Introduction

This Irresistible Sun Dried Tomato Corn Chowder is the perfect cozy meal for chilly evenings. Combining sweet corn, tangy sun dried tomatoes, and creamy goat cheese croutons, it’s a comforting and flavorful dish that’s easy to prepare.

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
• 1/4 cup chives, chopped
• 4 ounces goat cheese, chilled and sliced into rounds
• 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 for about 5 minutes until the onions are softened. 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 lower the 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: one with 1/2 cup flour, one with the beaten egg, and one with seasoned bread crumbs. Heat 2 tablespoons olive oil in a skillet over medium heat. Coat each goat cheese round first in flour, then egg, then bread crumbs. Fry for about 1 minute per side until golden and crispy. Drain on paper towels.
4. Step 4: In a shaker or jar, combine 1/4 cup flour and half and half. Shake well to mix thoroughly. Slowly pour this mixture into the simmering chowder while stirring constantly. Continue cooking for 5 more minutes until the chowder thickens. Taste and adjust the seasoning if needed. Stir in most of the chopped chives, saving some for garnish.
5. Step 5: Ladle the chowder into bowls. Garnish each serving with extra sun dried tomatoes, fresh corn kernels, remaining chives, and a crispy goat cheese crouton on top for a perfect finish.

Tips & Variations

• For a vegetarian version, use vegetable stock instead of chicken stock.
• Fresh corn is best for sweetness, but frozen corn can be substituted in a pinch.
• If you prefer a thinner chowder, reduce the amount of flour or add more stock to adjust consistency.
• Add a pinch of cayenne pepper if you like a bit of heat.
• To make the goat cheese croutons ahead of time, prepare and refrigerate them, then reheat briefly in a hot skillet 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. The goat cheese croutons are best served fresh but can be stored separately in the fridge and crisped up in a hot pan or oven before serving.

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 coconut milk or your preferred non-dairy cream, and omit the goat cheese croutons or replace them with a dairy-free alternative.

Can I freeze this chowder?

While the chowder can be frozen, the texture of the potatoes and cream may change slightly. For best results, freeze without the goat cheese croutons and add fresh ones when serving.

Irresistible Sun Dried Tomato Corn Chowder with Goat Cheese Croutons Recipe

Print Recipe

★★★★★

4.5 from 75 reviews

This irresistible Sun Dried Tomato Corn Chowder is a creamy, comforting soup perfect for cozy evenings. Featuring sweet corn, tangy sun dried tomatoes, and tender Yukon gold potatoes, it’s rich with smoky paprika and enhanced with crispy goat cheese croutons, creating a delightful balance of flavors and textures.

• Author: Kai
• 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

Thickener and Cream

• 1 cup Half and half
• 1/4 cup Flour

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)

Garnish

• 1/4 cup Chives, chopped

Instructions

1. Prepare Aromatics: Heat olive oil in a large pot over medium-low heat. Add diced sweet onion, minced garlic, salt, pepper, and smoked paprika. Cook until softened, about 5 minutes. Stir in chopped sun dried tomatoes and cook for an additional 1-2 minutes to release their flavor.
2. Cook Vegetables: Add 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 potatoes are fork-tender, approximately 15 to 20 minutes.
3. Make Goat Cheese Croutons: While chowder simmers, slice goat cheese into rounds. Set up three plates with flour, beaten egg, and seasoned bread crumbs. Heat olive oil in a large skillet over medium heat. Coat each goat cheese slice first in flour, then egg, then bread crumbs. Fry in hot oil about 1 minute per side until golden and crispy. Remove with slotted spoon and drain on paper towels.
4. Thicken Chowder: In a shaker bottle, combine flour and half and half, shaking until smooth. Slowly pour this mixture into the simmering chowder, stirring continuously. Let it simmer for an additional 5 minutes until thickened. Taste and adjust seasoning as needed. Stir in most of the chopped chives, reserving some for garnish.
5. Serve: Ladle chowder into bowls. Top each serving with extra sun dried tomatoes, fresh corn kernels, reserved chives, and a crispy goat cheese crouton for a perfect finish.

Notes

• You can substitute half and half with heavy cream or whole milk for a richer or lighter chowder.
• For a vegetarian version, use vegetable stock instead of chicken stock.
• To save time, the goat cheese croutons can be prepared ahead and briefly reheated before serving.
• If sun dried tomatoes are too intense, soak them in warm water for 10 minutes prior to chopping to mellow out the flavor.
• This chowder pairs wonderfully with crusty bread for a complete meal.

Keywords: corn chowder, sun dried tomato chowder, goat cheese croutons, creamy soup, vegetarian soup, cozy soup recipe