Sun Dried Tomato Corn Chowder with Goat Cheese Croutons Recipe

Introduction

This Irresistible Sun Dried Tomato Corn Chowder is a perfect dish for cozy evenings. Creamy and comforting, it combines the sweetness of corn with the tangy depth of sun dried tomatoes and crispy goat cheese croutons for a delightful twist.

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
• 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 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, then stir in chopped sun dried tomatoes and cook for 1–2 more minutes.
2. Step 2: Add corn kernels, chopped potatoes, and stock to the pot. Bring to a boil, then reduce heat to a simmer. Cover and cook until potatoes are fork-tender, about 15–20 minutes.
3. Step 3: While the chowder simmers, prepare goat cheese croutons. Slice the goat cheese into rounds. Set out three plates with flour, beaten egg, and seasoned bread crumbs. Heat 2 tablespoons olive oil in a skillet over medium heat.
4. Step 4: Coat each goat cheese slice by dipping first in flour, then egg, and finally bread crumbs. Fry in hot oil about 1 minute per side until golden and crispy. Remove and drain on paper towels.
5. Step 5: In a shaker or bowl, mix 1/4 cup flour with half and half until smooth. Slowly pour this mixture into the simmering chowder, stirring continuously. Let it cook for 5 additional minutes until thickened. Adjust seasoning if needed and stir in most of the chopped chives, saving some for garnish.
6. Step 6: Ladle chowder into bowls and garnish with extra sun dried tomatoes, fresh corn kernels, remaining chives, and a crispy goat cheese crouton on top.

Tips & Variations

• For a vegan version, substitute the half and half with coconut cream and use vegetable stock. Replace goat cheese with a firm tofu slice coated and fried similarly.
• Using fresh corn off the cob adds sweetness and texture, but frozen corn can also be used in a pinch.
• If you prefer a chunkier chowder, reserve some cooked potatoes and corn before blending.

Storage

Store leftover chowder in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, stirring occasionally. The goat cheese croutons are best made fresh but can be kept separately in the fridge for a day and reheated briefly in a pan to regain crispiness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze this chowder?

Freezing is not recommended due to the half and half, which may separate and change the chowder’s texture upon thawing. It’s best enjoyed fresh or refrigerated for a few days.

Can I use canned sun dried tomatoes instead of dried?

Yes, you can use jarred sun dried tomatoes packed in oil. Drain them well and chop before adding. This will also add richness to the chowder.

Sun Dried Tomato Corn Chowder with Goat Cheese Croutons Recipe

Print Recipe

★★★★★

5 from 63 reviews

This Irresistible Sun Dried Tomato Corn Chowder is a cozy, flavorful soup perfect for chilly evenings. It features a creamy broth enriched with sweet corn, tender Yukon gold potatoes, and tangy sun dried tomatoes. The chowder is topped with crispy goat cheese croutons and fresh chives, adding a delicious texture contrast and a gourmet touch to this comforting dish.

• Author: Ella
• 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 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 thickening chowder)
• 1/4 cup Chives, chopped

Goat Cheese Croutons

• 4 ounces Goat cheese, 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 diced sweet onion and minced garlic along with salt, pepper, and smoked paprika. Cook until the onion softens, about 5 minutes. Then stir in chopped sun dried tomatoes and cook for another 1 to 2 minutes to release their flavor.
2. Simmer the Vegetables: Add corn kernels, chopped Yukon gold potatoes, and chicken or vegetable stock to the pot. Bring to a boil, then reduce to a gentle simmer. Cover and let cook until the potatoes are fork-tender, approximately 15 to 20 minutes.
3. Prepare Goat Cheese Croutons: While the chowder simmers, slice goat cheese into rounds. Prepare three plates: one with flour, one with beaten egg, and one with seasoned bread crumbs. Heat 2 tablespoons olive oil in a large skillet over medium heat. Dip each goat cheese slice first in flour, then egg, and finally coat with breadcrumbs. Fry each side for about 1 minute until golden and crispy. Remove with a slotted spoon and drain on paper towels.
4. Thicken the Chowder: In a shaker bottle, combine 1/4 cup flour with the half and half and shake until smooth. Slowly pour this mixture into the simmering chowder while 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 the chowder into bowls and garnish with extra sun dried tomatoes, fresh corn kernels, reserved chives, and a crispy goat cheese crouton on top for a delightful finishing touch.

Notes

• You can substitute chicken stock with vegetable stock to make this chowder vegetarian.
• Fresh corn off the cob adds a sweeter, more vibrant flavor than canned corn.
• For a dairy-free alternative, replace half and half with coconut milk and omit goat cheese croutons.
• Ensure the goat cheese croutons are crisp to provide a pleasant textural contrast to the creamy chowder.
• Leftover chowder can be refrigerated for up to 3 days and reheated gently on the stovetop.

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