Sun Dried Tomato Corn Chowder
This creamy corn chowder is elevated with tangy sun-dried tomatoes and smoky paprika, creating a rich and comforting bowl of soup. Topped with crispy goat cheese croutons, it's perfect for chilly even
25
Prep Time
35
Cook Time
60
Total Time
6
Servings
⏱ Cooking Timer
Minutes : Seconds
Why You'll Love This Recipe
This creamy corn chowder is elevated with tangy sun-dried tomatoes and smoky paprika, creating a rich and comforting bowl of soup. Topped with crispy goat cheese croutons, it's perfect for chilly evenings or as a satisfying lunch.
Ingredients
Instructions
Step 1
1. Heat 2 tablespoons olive oil in a large pot over medium heat. Add diced onion and sauté for 5-7 minutes until softened and translucent.
Step 2
2. Add minced garlic, salt, pepper, and smoked paprika. Cook for 1 minute until fragrant.
Step 3
3. Stir in chopped sun-dried tomatoes and cook for 2 minutes to release their oils.
Step 4
4. Add corn kernels, diced potatoes, and stock. Bring to a boil, then reduce heat and simmer for 20 minutes until potatoes are tender.
Step 5
5. In a small bowl, whisk half-and-half with flour until smooth. Gradually stir this mixture into the soup and cook for 5 minutes until slightly thickened.
Step 6
6. While the soup simmers, prepare the goat cheese croutons. Slice chilled goat cheese into 12 rounds (about 1/2-inch thick).
Step 7
7. Set up three shallow bowls: one with flour, one with beaten egg, and one with seasoned bread crumbs.
Step 8
8. Dredge each goat cheese slice in flour, dip in egg, then coat with bread crumbs. Place on a plate.
Step 9
9. Heat 2 tablespoons olive oil in a skillet over medium heat. Cook goat cheese croutons for 1-2 minutes per side until golden brown. Transfer to a paper towel-lined plate.
Step 10
10. Use an immersion blender to partially blend the soup, leaving some chunks for texture. Alternatively, transfer 2 cups of soup to a blender, purée, and return to pot.
Step 11
11. Stir in chopped chives and adjust seasoning if needed.
Step 12
12. Serve hot, topped with goat cheese croutons.
You Must Know
- ✓For extra smoky flavor, use oil-packed sun-dried tomatoes and add the oil to the soup.
- ✓Partially blending the soup creates the perfect balance between creamy and chunky textures.
Chef's Notes
For extra smoky flavor, use oil-packed sun-dried tomatoes and add the oil to the soup.
Partially blending the soup creates the perfect balance between creamy and chunky textures.
Serving Suggestions
Serve this chowder with crusty bread for dipping and a simple green salad. It's perfect for fall and winter dinners or as a hearty lunch option.
Nutritional Info (Per Serving)
420
Calories
12g
Protein
38g
Carbs
25g
Fat
Tags
Lily
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More Soups Recipes
Sun Dried Tomato Corn Chowder
This creamy corn chowder is elevated with tangy sun-dried tomatoes and smoky paprika, creating a rich and comforting bowl of soup. Topped with crispy goat cheese croutons, it's perfect for chilly even
Ingredients (18)
Instructions
- Heat 2 tablespoons olive oil in a large pot over medium heat. Add diced onion and sauté for 5-7 minutes until softened and translucent.
- Add minced garlic, salt, pepper, and smoked paprika. Cook for 1 minute until fragrant.
- Stir in chopped sun-dried tomatoes and cook for 2 minutes to release their oils.
- Add corn kernels, diced potatoes, and stock. Bring to a boil, then reduce heat and simmer for 20 minutes until potatoes are tender.
- In a small bowl, whisk half-and-half with flour until smooth. Gradually stir this mixture into the soup and cook for 5 minutes until slightly thickened.
- While the soup simmers, prepare the goat cheese croutons. Slice chilled goat cheese into 12 rounds (about 1/2-inch thick).
- Set up three shallow bowls: one with flour, one with beaten egg, and one with seasoned bread crumbs.
- Dredge each goat cheese slice in flour, dip in egg, then coat with bread crumbs. Place on a plate.
- Heat 2 tablespoons olive oil in a skillet over medium heat. Cook goat cheese croutons for 1-2 minutes per side until golden brown. Transfer to a paper towel-lined plate.
- Use an immersion blender to partially blend the soup, leaving some chunks for texture. Alternatively, transfer 2 cups of soup to a blender, purée, and return to pot.
- Stir in chopped chives and adjust seasoning if needed.
- Serve hot, topped with goat cheese croutons.
More Soups Recipes
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