Irresistible Sun Dried Tomato Corn Chowder with Goat Cheese Croutons Recipe

Introduction

Warm up your evenings with this irresistible Sun Dried Tomato Corn Chowder. Creamy, flavorful, and topped with crispy goat cheese croutons, it’s a comforting dish perfect for cozy nights at home.

Ingredients

• 2 tablespoons olive oil
• 1 cup sweet onion, diced
• 3 garlic cloves, minced
• 1 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1 teaspoon smoked paprika
• 1 cup sun dried tomatoes
• 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)
• 1 large egg, lightly beaten
• 1/2 cup seasoned bread crumbs
• 2 tablespoons olive oil (for pan-frying)

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. Stir in chopped sun dried tomatoes and cook an additional 1 to 2 minutes.
2. Step 2: 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 tender, about 15 to 20 minutes.
3. Step 3: While the chowder simmers, prepare goat cheese croutons. Slice goat cheese into rounds. Set up three plates with flour, beaten egg, and seasoned bread crumbs. Heat 2 tablespoons olive oil in a skillet over medium heat.
4. Step 4: Dip each goat cheese slice first in flour, then egg, then bread crumbs. Fry in hot oil for about 1 minute per side until golden and crispy. Remove with a slotted spoon and drain on paper towels.
5. Step 5: In a shaker or bowl, combine 1/4 cup flour and half and half, mixing well. Slowly pour this mixture into the simmering chowder while stirring. Let cook for 5 more minutes until thickened. Taste and adjust seasoning as needed, then stir in most of the chopped chives, reserving some for garnish.
6. Step 6: Serve the chowder in bowls, topping each with extra sun dried tomatoes, fresh corn kernels, a crispy goat cheese crouton, and a sprinkle of chives for a beautiful finish.

Tips & Variations

• For a vegetarian version, use vegetable stock instead of chicken stock.
• Swap goat cheese for feta if preferred; the croutons will still add great texture.
• Add a pinch of cayenne pepper for a subtle spicy kick.
• Use frozen corn in a pinch, but fresh corn will enhance sweetness and texture.

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. For best texture, add goat cheese croutons just before serving rather than storing with the chowder.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chowder vegan?

Yes, substitute the half and half with a plant-based milk like coconut or almond milk and replace goat cheese croutons with crispy tofu cubes or seasoned croutons.

Can I prepare the chowder ahead of time?

Absolutely. The chowder can be made a day in advance and refrigerated. Reheat slowly and add the goat cheese croutons fresh before serving for the best flavor and texture.

Irresistible Sun Dried Tomato Corn Chowder with Goat Cheese Croutons Recipe

Print Recipe

★★★★★

4.9 from 110 reviews

This Irresistible Sun Dried Tomato Corn Chowder is a creamy, comforting dish perfect for cozy evenings. Featuring sweet corn, tangy sun-dried tomatoes, and rich goat cheese croutons, this chowder combines savory flavors and a luscious texture. Enhanced with smoky paprika and fresh chives, it’s an inviting soup that warms the soul.

• Author: Mick
• 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 black 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
• 1 large egg, lightly beaten
• 1/2 cup seasoned bread crumbs
• 2 tablespoons olive oil

Instructions

1. Chowder Preparation: Heat olive oil in a large pot over medium-low heat. Add diced sweet onion and minced garlic alongside salt, pepper, and smoked paprika. Sauté until the mixture softens and becomes aromatic, about 5 minutes. Stir in the chopped sun dried tomatoes and cook for another 1 to 2 minutes.
2. Simmering the Chowder: Add corn kernels, chopped Yukon gold potatoes, and stock to the pot. Bring the mixture to a boil, then reduce to a gentle simmer. Cover and cook until potatoes are fork-tender, approximately 15 to 20 minutes.
3. Preparing Goat Cheese Croutons: While the chowder simmers, slice the chilled goat cheese into rounds. Set up three plates: one with flour, one with beaten egg, and one with seasoned bread crumbs. Heat a large skillet over medium heat and add olive oil. Dip each goat cheese slice in flour, then egg, then breadcrumbs. Fry each piece for about 1 minute per side until golden and crispy. Remove with a slotted spoon and drain on paper towels.
4. Thickening the Chowder: In a shaker or bowl, combine the 1/4 cup flour and half and half, mixing well to avoid lumps. Slowly pour this mixture into the simmering chowder while stirring continuously. Let it simmer for an additional 5 minutes, allowing the chowder to thicken. Adjust salt and pepper as needed.
5. Finishing Touches and Serving: Stir most of the chopped chives into the chowder, reserving some for garnish. Ladle the chowder into bowls, then top with extra sun dried tomatoes, fresh corn off the cob, a crispy goat cheese crouton, and a sprinkle of reserved chives for an inviting presentation.

Notes

• Use fresh corn kernels for the best sweetness and texture.
• Chilling goat cheese before slicing helps it hold shape for frying.
• For a vegetarian version, use vegetable stock instead of chicken stock.
• Adjust the thickness of the chowder by adding more or less half and half mixture.
• Seasoned bread crumbs add extra flavor and crunch to croutons; plain breadcrumbs can be used if unavailable.

Keywords: corn chowder, sun dried tomato chowder, goat cheese croutons, creamy soup, cozy evening recipes