As I stood in my kitchen, the comforting aroma of simmering vegetables and spices filled the air, transporting me to cozy autumn evenings. That’s the magic of this Creamy Sun Dried Tomato Corn Chowder; it’s not just a dish, but an invitation to gather around the table and share warmth. With its vibrant mix of sweet corn and tangy sun-dried tomatoes, this chowder is a perfect choice for an effortless yet sophisticated meal any day of the week. Plus, it features vegetarian-friendly options and is meal prep-friendly, making it a convenient go-to for busy nights. Are you ready to elevate your dinner routine and fall in love with this cozy comfort food? Let’s dive into the recipe!
Why is this chowder a must-try?
Comforting Warmth: This chowder is the epitome of cozy dinners, perfect for chilly nights when you crave a hug in a bowl.
Easy to Make: With simple stovetop steps, you can whip up this delight even on your busiest days.
Flavorful Depth: The blend of sun-dried tomatoes and sweet corn creates a taste symphony that’s both vibrant and satisfying.
Versatile Dish: Whether you’re meal prepping for the week or serving guests, this chowder fits any occasion effortlessly.
Nutritious Twist: Packed with wholesome ingredients, consider adding some veggies like zucchini for a nutrient boost—check out my Chipotle Corn Salsa for other corn ideas to elevate your dish!
Impressive Presentation: Top with crispy goat cheese croutons, and you’ve got a stunning dish that’s sure to impress family and friends.
Sun Dried Tomato Corn Chowder Ingredients
• Elevate your chowder with these key ingredients!
For the Base
• Olive oil – Adds a rich flavor essential for sautéing.
• Sweet onion – Diced for sweetness; provides depth to the base.
• Garlic – Minced for aromatic depth and flavor.
• Salt – Enhances flavors; essential in balancing ingredients.
• Freshly ground pepper – Adds warmth; adjust to taste for spice sensitivity.
• Smoked paprika – Provides a subtle smoky undertone that enriches the chowder’s flavor.
For the Chowder
• Sun dried tomatoes – Contributes a tangy taste, bringing summer vibes to the dish.
• Corn kernels – Fresh-cut for sweetness and color; offers a delightful crunch.
• Yukon gold potatoes – Helps thicken the chowder while providing creaminess.
• Chicken or vegetable stock – Foundation of the broth; use vegetable stock for a vegetarian option.
• Half and half – Ensures a creamy texture; substitute with coconut milk for a dairy-free option.
• Flour – Thickener for the chowder; essential for achieving desired consistency.
For the Garnish
• Chives – Chopped for flavor; add fresh before serving for brightness.
• Goat cheese – For croutons; provides creaminess and tang; can use plant-based cheese as a substitute.
• Seasoned bread crumbs – Adds texture and crunch to croutons; can use plain bread crumbs with seasoning.
• Egg – Lightly beaten; helps breading adhere to goat cheese in the croutons.
Each ingredient plays a vital role in crafting the perfect Sun Dried Tomato Corn Chowder, ensuring that every bowl is a warm invitation to enjoy cozy nights at home.
Step‑by‑Step Instructions for Creamy Sun Dried Tomato Corn Chowder
Step 1: Sauté Base Ingredients
In a large pot, heat 2 tablespoons of olive oil over medium-low heat. Add 1 diced sweet onion, 2 minced garlic cloves, 1 teaspoon of salt, ½ teaspoon of freshly ground pepper, and 1 teaspoon of smoked paprika. Cook for about 5 minutes, stirring frequently, until the onion is softened and fragrant, creating a warm, inviting base for your Sun Dried Tomato Corn Chowder.
Step 2: Add Sun Dried Tomatoes
Next, stir in ½ cup of chopped sun-dried tomatoes and allow them to cook for an additional 1-2 minutes. This step deepens the flavor of the chowder, inviting the sunny essence of the tomatoes into your savory mix. Make sure to keep stirring to prevent anything from sticking to the bottom of the pot.
Step 3: Incorporate Main Ingredients
Add 4 cups of fresh corn kernels, 2 diced Yukon gold potatoes, and 4 cups of chicken or vegetable stock to the pot. Bring the mixture to a boil, then reduce the heat to a simmer and cover. Let it cook for 15-20 minutes until the potatoes are fork-tender, filling your kitchen with the enticing aromas of the chowder.
Step 4: Prepare Goat Cheese Croutons
While the chowder simmers, slice 4 ounces of goat cheese into rounds. Dip each round in a mixture of flour, followed by a lightly beaten egg, and then coat with ½ cup of seasoned bread crumbs. Heat a skillet over medium heat with a splash of oil, frying each crouton for about 1 minute on each side until golden brown. Drain on paper towels to keep them crisp.
Step 5: Thicken Chowder
In a shaker, combine ¼ cup of flour with 1 cup of half and half, shaking well to avoid lumps. Whisk this mixture into the simmering chowder, allowing it to thicken for an additional 5 minutes. Taste and adjust the seasoning if needed, then stir in a handful of freshly chopped chives for a pop of flavor and freshness.
Step 6: Serve and Garnish
Ladle the creamy Sun Dried Tomato Corn Chowder into bowls, garnishing each bowl with extra sun-dried tomatoes, corn, and a crispy goat cheese crouton on top. For an extra touch, sprinkle more chives over the chowder. Serve immediately to warm your loved ones, offering a delightful balance of creamy comfort and vibrant flavors.
Storage Tips for Sun Dried Tomato Corn Chowder
Fridge: Store your chowder in an airtight container for up to 3 days. Allow it to cool completely before sealing to maintain its creamy texture.
Freezer: For long-term storage, freeze the chowder in portions for up to 3 months. Use freezer-safe containers, leaving some space for expansion.
Reheating: When ready to enjoy, gently reheat on the stovetop over low heat. Add a splash of broth or cream to restore its creamy consistency while warming.
Assembly Tip: Consider freezing the chowder without croutons. This way, you can prepare fresh goat cheese croutons separately for the best texture when serving.
Make Ahead Options
These Creamy Sun Dried Tomato Corn Chowder is perfect for meal prep enthusiasts! You can chop the vegetables and measure out the spices up to 24 hours in advance, storing them in an airtight container in the refrigerator to keep them fresh. The chowder itself can be made ahead and refrigerated for up to 3 days; just reheat gently on the stovetop, adding a splash of broth to restore creaminess as needed. For the goat cheese croutons, prep the cheese rounds and breading in advance, storing them separately until ready to fry. This way, you’ll have a delicious, cozy meal ready to serve with minimal effort on busy nights!
What to Serve with Creamy Sun Dried Tomato Corn Chowder
Warm up your mealtime with delightful pairings that enhance the cozy flavor of this chowder.
- Crusty Baguette: This classic bread is perfect for dipping, providing a satisfying crunch to soak up the creamy chowder.
- Simple Garden Salad: A fresh mix of greens and light vinaigrette balances the chowder’s richness, bringing a refreshing crunch to the table.
- Garlic Bread: Soft on the inside and crunchy outside, this savory treat beautifully complements the chowder’s flavors as you savor each bite.
- Roasted Vegetables: Seasonal favorites like carrots and Brussels sprouts add earthy depth, enhancing the hearty experience of this comforting dish.
- Apple Crisp: End your meal with this warm dessert, marrying sweetness with a hint of tartness that perfectly offsets the savory chowder.
- White Wine: A light, crisp Sauvignon Blanc elevates the dining experience, accentuating the chowder’s sun-dried tomato notes delightfully.
- Crispy Prosciutto: Adding a touch of salty crunch, this savory treat enhances each spoonful of chowder, contributing to a satisfying texture contrast.
- Cheese Platter: Offer an array of cheeses and nuts to nibble on before serving the chowder, allowing guests to enjoy diverse flavors while waiting.
Sun Dried Tomato Corn Chowder Variations
Feel free to put your own spin on this chowder for a delightful change of pace!
- Vegan: Swap the half and half for coconut milk and use plant-based cheese for creamy goodness.
- Spicy Kick: Stir in diced jalapeños or a sprinkle of cayenne for an exciting heat that lingers.
- Herb-Infused: Toss in fresh basil or parsley towards the end of cooking for an aromatic boost.
- Mixed Veggies: Boost nutrition and color by adding zucchini or bell peppers, making the chowder even heartier.
- Cheesy Delight: For an indulgent twist, mix in shredded cheddar cheese at the end for extra richness.
- Nutty Crunch: Top your chowder with toasted pine nuts or walnuts to add a satisfying crunch and depth.
- Lemon Zest: Finish off with a squeeze of lemon juice or a sprinkle of zest for a refreshing bright flavor.
Want more delicious ideas? Why not try pairing your chowder with my savory Popcorn Flour Pancakes or serve it alongside a fresh Corn Cob for the ultimate comfort food experience!
Expert Tips for Sun Dried Tomato Corn Chowder
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Room Temperature Dairy: Ensure the half and half is at room temperature to prevent curdling when added to the chowder.
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Thickening Consistency: If you’d like a thicker chowder, gradually add more flour mixed in water or broth to avoid lumps and achieve your desired texture.
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Vegetable Add-Ins: Customize your chowder by adding nutrient-rich veggies like zucchini or bell peppers, but remember to chop them evenly for consistent cooking.
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Crispy Croutons: For perfectly crispy goat cheese croutons, ensure your oil is hot enough before frying. This results in a golden exterior and a creamy center.
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Flavor Enhancements: Don’t shy away from experimenting—add a pinch of cayenne for spice or fresh herbs like basil for extra flavor layering in your Sun Dried Tomato Corn Chowder.
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Serving Tip: Pair your chowder with a side of crusty bread or a simple salad to create a complete and satisfying meal for cozy nights.
Sun Dried Tomato Corn Chowder Recipe FAQs
What type of corn should I use for this chowder?
Absolutely! Fresh corn kernels are ideal for this recipe, as they add a delightful sweetness and crunch. If fresh corn isn’t available, you can use frozen corn. Just make sure to thaw it beforehand for even cooking.
How can I store leftover chowder?
The chowder can be stored in an airtight container in the fridge for up to 3 days. It’s important to let it cool completely before sealing to retain its creamy texture. If you want to enjoy it longer, consider freezing it!
Can I freeze Sun Dried Tomato Corn Chowder?
Yes, you can! To freeze, let the chowder cool completely and then portion it into freezer-safe containers, leaving some space for expansion. It can be stored for up to 3 months. When you’re ready to enjoy it, thaw the chowder in the fridge overnight and reheat gently on the stovetop, adding broth or cream as needed to restore creaminess.
What if my chowder is too thick?
No problem! If you find that your chowder has thickened more than you’d like, simply add a little warm chicken or vegetable stock, stirring gradually until you reach your desired consistency. It’s a simple fix, and remember to taste as you go to adjust the seasoning if necessary!
Is this recipe suitable for people with dairy allergies?
Very! You can easily make this chowder dairy-free by substituting half and half with coconut milk and using plant-based cheese for the croutons. This way, everyone can enjoy this comforting dish without any worries.
How do I ensure my croutons turn out crispy?
To achieve perfectly crispy goat cheese croutons, make sure the oil in your skillet is hot enough before adding the croutons. Fry them for about 1 minute per side until they’re golden brown, and drain them on paper towels afterwards to keep that delightful crunch!
Creamy Sun Dried Tomato Corn Chowder for Cozy Nights
Ingredients
Equipment
Method
- In a large pot, heat 2 tablespoons of olive oil over medium-low heat. Add 1 diced sweet onion, 2 minced garlic cloves, 1 teaspoon of salt, ½ teaspoon of freshly ground pepper, and 1 teaspoon of smoked paprika. Cook for about 5 minutes, stirring frequently, until the onion is softened and fragrant.
- Stir in ½ cup of chopped sun-dried tomatoes and allow them to cook for an additional 1-2 minutes.
- Add 4 cups of fresh corn kernels, 2 diced Yukon gold potatoes, and 4 cups of chicken or vegetable stock to the pot. Bring to a boil, then reduce to a simmer and cover, cooking for 15-20 minutes until the potatoes are fork-tender.
- While the chowder simmers, slice 4 ounces of goat cheese into rounds. Dip in a mixture of flour, followed by a lightly beaten egg, and coat with ½ cup of seasoned bread crumbs. Heat a skillet over medium heat and fry each crouton for about 1 minute on each side until golden brown.
- In a shaker, combine ¼ cup of flour with 1 cup of half and half, shaking well to avoid lumps. Whisk this mixture into the simmering chowder, allowing it to thicken for an additional 5 minutes.
- Ladle the chowder into bowls, garnishing with extra sun-dried tomatoes, corn, and a crispy goat cheese crouton on top. Sprinkle more chives over the chowder and serve immediately.
