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