Irresistible Sun Dried Tomato Corn Chowder Recipe
This Sun-Dried Tomato Corn Chowder Creamy Summer Soup is a vibrant celebration of seasonal flavors, blending the tangy punch of sun-dried tomatoes with the sweet pop of fresh corn. After extensive testing, I found this recipe delivers a luxuriously creamy texture without being overly heavy, making it a perfect transition dish for warm evenings. It’s a family favorite that comes together with surprisingly simple techniques for a restaurant-quality result.
PrintIrresistible Sun Dried Tomato Corn Chowder for Cozy Evenings
Ingredients
Scale
- 2 tablespoons Olive oil (Adds a rich flavor essential for sautéing.)
- 1 cup Sweet onion (Diced for sweetness.)
- 3 cloves Garlic cloves (Minced for depth.)
- 1 teaspoon Salt (Enhances flavors.)
- 1/2 teaspoon Freshly ground pepper (Adds warmth.)
- 1 teaspoon Smoked paprika (Adds subtle smoky flavor.)
- 1 cup Sun dried tomatoes (Adds tanginess.)
- 2 cups Corn kernels (Fresh-cut for sweetness.)
- 2 medium Yukon gold potatoes (Helps thicken the chowder.)
- 4 cups Chicken or vegetable stock (Foundation of the broth.)
- 1 cup Half and half (Ensures a creamy texture.)
- 1/4 cup Flour (Thickener for chowder.)
- 1/4 cup Chives (Chopped for flavor.)
- 4 ounces Goat cheese (Chilled for slicing.)
- 1/2 cup Flour (Light coating for crisping.)
- 1 large egg (Lightly beaten.)
- 1/2 cup Seasoned bread crumbs (Adds texture.)
- 2 tablespoons Olive oil (For pan-frying.)
Instructions
- Chowder Preparation
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