Sun Dried Tomato Corn Chowder
Discover how to make Sun Dried Tomato Corn Chowder. A delicious recipe with detailed instructions.
25
Prep Time
35
Cook Time
60
Total Time
6
Servings
⏱ Cooking Timer
Minutes : Seconds
Why You'll Love This Recipe
Discover how to make Sun Dried Tomato Corn Chowder. A delicious recipe with detailed instructions.
Ingredients
Instructions
Step 1
1. Heat 2 tablespoons olive oil in a large pot over medium heat. Add diced onion and cook for 5-7 minutes until translucent.
Step 2
2. Add minced garlic, salt, pepper, and smoked paprika. Cook for 1 minute until fragrant.
Step 3
3. Stir in chopped sun-dried tomatoes and cook for 2 minutes to release their oils.
Step 4
4. Add corn kernels, diced potatoes, and stock. Bring to a boil, then reduce heat and simmer for 20-25 minutes until potatoes are tender.
Step 5
5. While soup simmers, prepare goat cheese croutons: Cut chilled goat cheese into 12 equal cubes. Dredge each cube in flour, dip in beaten egg, then coat with bread crumbs.
Step 6
6. Heat 2 tablespoons olive oil in a skillet over medium heat. Fry goat cheese cubes for 1-2 minutes per side until golden brown. Drain on paper towels.
Step 7
7. Once potatoes are tender, whisk flour into half-and-half until smooth. Stir into soup and cook for 3-4 minutes until slightly thickened.
Step 8
8. Use an immersion blender to partially blend the soup, leaving some chunks for texture.
Step 9
9. Stir in chopped chives and adjust seasoning if needed.
Step 10
10. Serve hot with goat cheese croutons on top.
You Must Know
- ✓For extra smoky flavor, use fire-roasted corn kernels or add a pinch of chipotle powder.
- ✓Don't overblend the soup - leaving some chunks creates a more interesting texture.
- ✓Chill goat cheese well before breading to prevent it from melting during frying.
Chef's Notes
For extra smoky flavor, use fire-roasted corn kernels or add a pinch of chipotle powder.
Don't overblend the soup - leaving some chunks creates a more interesting texture.
Chill goat cheese well before breading to prevent it from melting during frying.
Serving Suggestions
Serve this chowder with crusty bread or oyster crackers on the side. It's perfect for cool autumn evenings or as a comforting lunch with a side salad.
Nutritional Info (Per Serving)
420
Calories
12g
Protein
38g
Carbs
25g
Fat
Tags
Lily
Your go-to site for tasty, homemade recipes.
Follow us on social media
More Dinner Recipes
Sun Dried Tomato Corn Chowder
Discover how to make Sun Dried Tomato Corn Chowder. A delicious recipe with detailed instructions.
Ingredients (20)
Instructions
- Heat 2 tablespoons olive oil in a large pot over medium heat. Add diced onion and cook for 5-7 minutes until translucent.
- Add minced garlic, salt, pepper, and smoked paprika. Cook for 1 minute until fragrant.
- Stir in chopped sun-dried tomatoes and cook for 2 minutes to release their oils.
- Add corn kernels, diced potatoes, and stock. Bring to a boil, then reduce heat and simmer for 20-25 minutes until potatoes are tender.
- While soup simmers, prepare goat cheese croutons: Cut chilled goat cheese into 12 equal cubes. Dredge each cube in flour, dip in beaten egg, then coat with bread crumbs.
- Heat 2 tablespoons olive oil in a skillet over medium heat. Fry goat cheese cubes for 1-2 minutes per side until golden brown. Drain on paper towels.
- Once potatoes are tender, whisk flour into half-and-half until smooth. Stir into soup and cook for 3-4 minutes until slightly thickened.
- Use an immersion blender to partially blend the soup, leaving some chunks for texture.
- Stir in chopped chives and adjust seasoning if needed.
- Serve hot with goat cheese croutons on top.
More Dinner Recipes
Community Reviews
What cooks are saying
1,031 reviews
Share your experience
Leave a review
Help other home cooks decide if this recipe is right for them. Honest feedback is appreciated!