Sun Dried Tomato Corn Chowder with Goat Cheese Croutons Recipe

Introduction

This Irresistible Sun Dried Tomato Corn Chowder is perfect for cozy evenings when you want something warm, creamy, and flavorful. The combination of sweet corn, tangy sun dried tomatoes, and crispy goat cheese croutons brings a delightful mix of textures and tastes in every spoonful.

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 (for chowder thickening)
• 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 for another 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 and simmer covered until potatoes are fork-tender, about 15 to 20 minutes.
3. Step 3: Meanwhile, prepare the goat cheese croutons. Slice goat cheese into rounds. Set up three plates: one with flour, one with beaten egg, and one with seasoned bread crumbs. Heat 2 tablespoons olive oil in a skillet over medium heat. Dip each goat cheese slice in flour, then egg, then bread crumbs. Pan-fry each side about 1 minute until golden and crispy. Drain on paper towels.
4. Step 4: In a shaker or jar, combine 1/4 cup flour and 1 cup half and half. Shake until smooth. Slowly pour the mixture into the simmering chowder, stirring continuously. Let it cook for an additional 5 minutes until thickened.
5. Step 5: Taste the chowder and adjust seasoning if needed. Stir in most of the chopped chives, reserving some for garnish.
6. Step 6: Serve the chowder hot, topped with extra sun dried tomatoes, fresh corn off the cob, reserved chives, and a crispy goat cheese crouton for a perfect finishing touch.

Tips & Variations

• For a vegetarian version, use vegetable stock instead of chicken stock.
• Fresh corn off the cob adds sweetness and texture as a garnish—feel free to skip or substitute with frozen corn if fresh is unavailable.
• Try adding a pinch of cayenne pepper if you like a little heat in your chowder.
• Goat cheese croutons can be made ahead and gently reheated before serving.

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. To keep goat cheese croutons crispy, store separately and add just before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned corn instead of fresh?

Yes, canned corn works well in this recipe. Drain well and add it during the simmering step. It won’t be quite as sweet as fresh corn but will still add good flavor and texture.

How can I make this chowder vegan?

Substitute vegetable stock for chicken stock, replace half and half with a plant-based cream alternative, and omit the goat cheese or use a vegan cheese substitute for the croutons.