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