Description
A rich and creamy Sun Dried Tomato Corn Chowder featuring fresh corn, yukon gold potatoes, and a smoky blend of spices, topped with crispy goat cheese croutons for an indulgent yet comforting meal. Perfectly balanced with the sweetness of corn and tangy sun dried tomatoes, this chowder is a delightful twist on a classic soup.
Ingredients
Soup Ingredients
- 1 tablespoon olive oil
- 1 small sweet onion, diced
- 2 garlic cloves, minced
- ½ teaspoon salt
- ½ teaspoon freshly ground pepper
- ½ teaspoon smoked paprika
- ¼ cup chopped sun dried tomatoes (drained if packed in oil, plus more for topping)
- 2 cups corn kernels (freshly cut from the cob, plus extra for topping)
- 1 ½ cups chopped Yukon Gold potatoes
- 4 cups chicken or vegetable stock
- 1 ½ cups half and half
- 1 ½ tablespoons flour
- ¼ cup fresh chopped chives
Goat Cheese Croutons
- 1 11-ounce log goat cheese (cold, straight from the fridge)
- ¼ cup flour
- 1 large egg, lightly beaten
- 1 cup seasoned bread crumbs
- Olive oil (for pan frying)
Instructions
- Sauté aromatics: Heat olive oil in a large pot over medium-low heat. Add diced onions and minced garlic along with a pinch of salt, pepper, and smoked paprika. Stir often and cook until the onions are softened, about 5 minutes. Add chopped sun dried tomatoes and cook for an additional 1 to 2 minutes.
- Simmer soup base: Stir in the corn kernels, chopped potatoes, and chicken or vegetable stock. Bring to a boil, reduce heat to a simmer, cover, and cook until potatoes are fork tender, approximately 15 to 20 minutes.
- Prepare goat cheese croutons: While the soup simmers, slice the cold goat cheese log into approximately six rounds. Set up a breading station with flour on one plate, beaten egg on another, and seasoned breadcrumbs on a third. Heat 2 tablespoons olive oil in a skillet over medium heat. Dredge each goat cheese piece sequentially in flour, egg, and then breadcrumbs. Fry each piece for about 1 minute per side until golden and crispy. Remove with a slotted spoon and drain on paper towels.
- Thicken soup: In a shaker bottle or a jar with a lid, combine the 1 ½ tablespoons flour with the half and half and shake vigorously until fully incorporated. Slowly pour this mixture into the simmering soup while stirring continuously. Continue simmering for 5 minutes until the chowder thickens. Taste and adjust seasoning as desired. Stir in most of the fresh chopped chives, reserving some for garnish.
- Serve and garnish: Ladle the chowder into bowls and garnish with extra sun dried tomatoes, fresh corn kernels, reserved chives, and a crispy goat cheese crouton on top for a perfect finish.
Notes
- Use chicken or vegetable stock for either a non-vegetarian or vegetarian option.
- For a creamier chowder, use full-fat half and half.
- Make sure goat cheese rounds are cold to help maintain shape during frying.
- You can prepare goat cheese croutons ahead and warm them before serving.
- Adjust seasoning with salt and pepper to taste just before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
