Irresistible Sun Dried Tomato Corn Chowder with Crispy Goat Cheese Croutons Recipe
This Irresistible Sun Dried Tomato Corn Chowder is a creamy, comforting soup perfect for cozy evenings. Featuring the sweet flavors of fresh corn, tender Yukon gold potatoes, and tangy sun dried tomatoes, this chowder is elevated with crispy goat cheese croutons, smoky paprika, and fresh chives, making every spoonful rich and flavorful.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
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
- 1/4 cup Chives, chopped
Goat Cheese Crouton Ingredients
- 4 ounces Goat cheese, chilled and 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 the diced sweet onion, minced garlic, salt, pepper, and smoked paprika. Cook until the onions soften and become fragrant, about 5 minutes. Stir in the chopped sun dried tomatoes and continue cooking for another 1 to 2 minutes to meld the flavors.
- Simmer the Chowder: Add the corn kernels, chopped Yukon gold potatoes, and stock to the pot. Bring the mixture to a boil, then reduce heat to a gentle simmer. Cover and cook until the potatoes are fork-tender, about 15 to 20 minutes.
- Prepare Goat Cheese Croutons: While the chowder simmers, slice the chilled goat cheese into rounds. Set up three plates: one with flour, one with the beaten egg, and one with seasoned bread crumbs. Heat 2 tablespoons olive oil in a large skillet over medium heat. Coat each goat cheese slice first in flour, then dip in egg, and lastly coat with bread crumbs. Fry the slices in the hot oil for about 1 minute per side or until golden and crispy. Drain on paper towels.
- Thicken the Chowder: In a shaker bottle, combine 1/4 cup flour and 1 cup half and half, shaking until smooth. Slowly pour this mixture into the simmering chowder while stirring continuously. Allow the chowder to simmer for an additional 5 minutes until thickened. Taste and adjust seasoning if necessary.
- Finish and Serve: Stir most of the chopped chives into the chowder, reserving some for garnish. Ladle the chowder into bowls and top each with extra sun dried tomatoes, fresh corn kernels, and a crispy goat cheese crouton for a delicious finishing touch.
Notes
- Use fresh or frozen corn kernels for best sweetness and texture.
- To make this chowder vegetarian, use vegetable stock instead of chicken stock.
- For a spicier version, add a pinch of cayenne pepper or chili flakes along with the smoked paprika.
- Goat cheese croutons can be prepared ahead of time and reheated gently before serving.
- If you prefer a smoother chowder, blend part of the soup before adding the half and half mixture.
Keywords: sun dried tomato chowder, corn chowder recipe, creamy corn soup, goat cheese croutons, cozy soup recipe
