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Bowl of creamy sun-dried tomato corn chowder for cozy evenings

Sun Dried Tomato Corn Chowder

A creamy and flavorful chowder with smoky sun dried tomatoes, sweet corn, and crispy goat cheese medallions, perfect for cozy evenings.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

Chowder Base
  • 2 tablespoons olive oil Adds a rich flavor essential for sautéing.
  • 1 cup sweet onion, diced For gentle sweetness and depth.
  • 3 cloves garlic, minced Because we are not shy.
  • 1 teaspoon salt To make everything taste like itself, but louder.
  • 1/2 teaspoon freshly ground pepper Warmth, spice, personality.
  • 1 teaspoon smoked paprika Subtle smoky magic.
  • 1 cup sun dried tomatoes, chopped Tangy, intense, slightly fancy.
  • 2 cups corn kernels, fresh or frozen Sweet pops of sunshine.
  • 2 medium Yukon gold potatoes, diced small Creamy texture, helps thicken.
  • 4 cups chicken or vegetable stock Your flavorful foundation.
  • 1 cup half and half Creaminess without entering full heavy cream chaos.
  • 1/4 cup flour For thickening the chowder.
  • 1/4 cup chives, chopped Fresh, oniony brightness on top.
Goat Cheese Bites
  • 4 ounces goat cheese, chilled and sliced into rounds
  • 1/2 cup flour For lightly coating the goat cheese.
  • 1 large egg, lightly beaten To help crumbs cling.
  • 1/2 cup seasoned bread crumbs Crunchy outer armor.
  • 2 tablespoons olive oil For pan-frying goat cheese.

Method
 

Chowder Preparation
  1. Heat 2 tablespoons olive oil in a heavy pot over medium heat. Add diced onion and a pinch of salt. Cook 5–7 minutes, stirring occasionally, until the onion is soft and starting to turn golden.
  2. Stir in minced garlic, smoked paprika, pepper, and the remaining salt. Cook about 1 minute, until fragrant.
  3. Add chopped sun dried tomatoes and corn. Stir to coat, cooking for 2–3 minutes.
  4. Add diced Yukon gold potatoes and pour in the stock. Stir, bring to a gentle boil, then reduce to a simmer. Cook for 15–20 minutes until the potatoes are tender.
  5. In a small bowl, whisk 1/4 cup flour with 1/2 cup of the hot broth until smooth. Pour this slurry back into the pot, stirring constantly. Simmer for 5 more minutes.
  6. Stir in the half and half and let it heat through gently. Adjust seasoning as needed.
Goat Cheese Preparation
  1. Set up a breading station with flour, beaten egg, and seasoned bread crumbs. Dip each goat cheese slice in flour, then egg, then crumbs.
  2. Heat 2 tablespoons olive oil in a nonstick skillet over medium heat. Add goat cheese rounds and cook for 1–2 minutes per side until golden and crispy.
Final Assembly
  1. Stir chopped chives into the chowder, saving a few for garnish. Ladle chowder into bowls, top with crispy goat cheese medallions, garnish with chives, and serve warm.

Notes

This chowder freezes well; store it and the goat cheese separately to keep the cheese crispy upon reheating.