Print

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.

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

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

Find it online: https://kitchenwithkai.com/irresistible-sun-dried-tomato-corn-chowder-with-goat-cheese-croutons-recipe/