As I sat by the window, the first hints of autumn whispered through the trees, reminding me of the simple pleasures of cozy cooking. This Sun Dried Tomato Corn Chowder is a delightful way to capture that warmth and nostalgia, transforming fresh corn and sun-dried tomatoes into a bowl of heartfelt comfort food. Not only is this chowder quick and easy to whip up, making it perfect for busy weeknights, but it also invites creativity with options for gluten-free and vegetarian variations. Topped with crispy goat cheese croutons, it’s sure to impress at gatherings or family dinners. So, are you ready to embrace this cozy culinary adventure?
Why is this chowder a must-try?
Unforgettable flavor: The combination of sun-dried tomatoes and sweet corn creates an explosion of taste that warms your heart. Quick and easy: This chowder can be on the table in under 30 minutes, perfect for those busy nights when you want something homemade. Versatile options: Whether you’re vegan or gluten-free, this dish can easily adapt to fit your dietary needs. Elegant touch: The crispy goat cheese croutons elevate the dish, making it not only satisfying but visually stunning for dinner guests. For an even cozier meal, try serving it with freshly baked bread or pair it with a light side salad like this delicious Clam Chowder Comfort.
Sun Dried Tomato Corn Chowder Ingredients
• Get ready to gather all the goodness for this heartwarming dish!
For the Chowder Base
- Olive Oil – A rich flavor essential for sautéing your aromatics to perfection.
- Sweet Onion – Diced for a hint of sweetness that contrasts beautifully with the chowder’s other flavors.
- Garlic – Minced to add depth and a savory aroma to your cozy soup.
- Salt – Enhances overall flavors and balances the sweetness from the corn.
- Freshly Ground Black Pepper – Adds a warmth and subtle heat to the chowder.
- Smoked Paprika – Delivers a subtle smoky undertone that enhances the comfort factor.
- Sun Dried Tomatoes – Offers tanginess and vibrant color to make each bite pop.
- Corn Kernels – Fresh-cut for natural sweetness; look for peak-season corn for the best flavor.
- Yukon Gold Potatoes – Helps to thicken the chowder while adding a creamy texture.
- Chicken or Vegetable Stock – The flavorful base of the chowder; opt for vegetable stock for a vegetarian option.
- Half and Half – Ensures a rich, creamy texture; you can substitute with coconut milk for a dairy-free option.
- Flour – Acts as a thickener to achieve the perfect chowder consistency.
- Chives – Chopped for a burst of bright flavor; reserve some for garnish at the end.
For the Goat Cheese Croutons
- Goat Cheese – Sliced and chilled to make it easier to cut into croutons.
- Flour (for croutons) – A light coating that helps achieve a crispy outer layer.
- Egg – Lightly beaten to help the breadcrumbs stick to the cheese.
- Seasoned Bread Crumbs – Adds a delightful crunch and texture; choose gluten-free crumbs if necessary.
- Olive Oil (for frying) – Used for pan-frying the croutons to a perfect golden brown for that comfort food crunch.
Get ready to create a cozy atmosphere with this delightful Sun Dried Tomato Corn Chowder!
Step‑by‑Step Instructions for Sun Dried Tomato Corn Chowder
Step 1: Sauté Aromatics
Begin by heating 2 tablespoons of olive oil in a large pot over medium-low heat. Once shimmering, add 1 diced sweet onion, 2 minced garlic cloves, 1 teaspoon salt, ½ teaspoon freshly ground black pepper, and 1 teaspoon smoked paprika. Sauté for about 5 minutes, stirring occasionally, until the onions are softened and translucent, filling your kitchen with a delicious fragrance.
Step 2: Cook Tomatoes
Stir in ½ cup of chopped sun-dried tomatoes into the pot, allowing their tangy flavor to meld with the sautéed aromatics. Cook for an additional 1-2 minutes, stirring continuously, to release the tomatoes’ sweetness and deepen the overall flavor of your Sun Dried Tomato Corn Chowder.
Step 3: Simmer Base
Next, add 2 cups of fresh corn kernels and 2 chopped Yukon gold potatoes along with 4 cups of chicken or vegetable stock to the pot. Increase the heat and bring the mixture to a boil, then reduce to a simmer. Allow it to cook for 15-20 minutes, or until the potatoes are fork-tender, creating a comforting base for your chowder.
Step 4: Prepare Croutons
While the chowder simmers, prepare the crispy goat cheese croutons. Take 4 ounces of chilled goat cheese and slice it into rounds. Dredge each slice in flour, dip in 1 lightly beaten egg, and coat with seasoned bread crumbs. Heat 2 tablespoons of olive oil in a skillet over medium heat and fry the croutons for about 1 minute per side, until they’re golden brown and crispy.
Step 5: Thicken Chowder
As the final step in preparing your Sun Dried Tomato Corn Chowder, combine 2 tablespoons of flour with 1 cup of half and half in a shaker bottle and shake until mixed. Gradually stir this mixture into the chowder, allowing it to simmer for an additional 5 minutes until it thickens. Taste and adjust seasoning as needed, then fold in 2 tablespoons of chopped chives.
Step 6: Serve
Ladle the warm, creamy chowder into bowls, allowing its vibrant colors to shine. Top each serving with a goat cheese crouton, extra sun-dried tomatoes, and a sprinkle of fresh corn. For an added touch, garnish with reserved chives, transforming your Sun Dried Tomato Corn Chowder into a visually stunning dish ready to impress!
Make Ahead Options
This Cozy Sun Dried Tomato Corn Chowder is perfect for meal prep, making weeknight dinners a breeze! You can chop your vegetables, including the sweet onion, garlic, potatoes, and prepare the sun-dried tomatoes up to 24 hours in advance. Store them in the refrigerator to maintain their freshness. The chowder itself can be fully cooked and refrigerated for up to 3 days, just be sure to let it cool completely before transferring it to an airtight container. When you’re ready to serve, gently reheat the chowder on the stove, adding a splash of broth or half and half if it thickens too much. This way, you’ll enjoy all the delightful flavors of your Sun Dried Tomato Corn Chowder with minimal effort!
What to Serve with Cozy Sun Dried Tomato Corn Chowder?
Pair your delightful bowl of chowder with these comforting companions for a well-rounded meal experience.
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Crusty Artisan Bread: A warm loaf with a crispy crust and soft center is perfect for dipping, soaking up every bit of chowder.
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Garden Salad: A fresh mix of greens, tomatoes, and cucumbers adds a vibrant crunch that contrasts beautifully with the chowder’s creamy texture.
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Grilled Cheese Sandwich: The gooeyness of melted cheese paired between toasted bread creates a savory delight to accompany the rich flavors of your chowder.
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Roasted Vegetables: Tossed with olive oil and herbs, these caramelized treats add depth and a dash of nutrition to balance the meal.
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Cheesy Garlic Biscuits: Fluffy and flavorful, these biscuits make for a delightful sidekick, enhancing the comforting feel of the chowder.
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Chilled White Wine: A crisp, fruity white wine like Sauvignon Blanc provides a refreshing contrast, perfect for sipping alongside your chowder.
Consider these options to create a cozy dining experience that wraps you in warmth, perfect for those chilly evenings!
Expert Tips for Sun Dried Tomato Corn Chowder
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Prep Ahead: Chop onions, garlic, and potatoes up to 24 hours in advance to save time on a busy evening.
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Room Temperature Cream: Allow half and half to reach room temperature before adding to the chowder; this helps prevent curdling.
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Adjust Thickness: If your chowder becomes too thick, simply add a splash of broth or half and half until the desired consistency is achieved.
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Fresh Corn: For the best flavor, use peak-season corn kernels; frozen corn works, but fresh adds a delightful sweetness.
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Crisp Croutons: Fry goat cheese croutons right before serving for maximum crispness; store leftovers at room temperature for up to 2 days.
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Customization Options: Feel free to experiment with additional ingredients like jalapeños for a spicy kick or fresh herbs for an herbaceous twist.
Sun Dried Tomato Corn Chowder Variations
Feel free to let your creativity shine in the kitchen with these delightful twists on your chowder!
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Vegan: Substitute goat cheese with plant-based cheese and half and half with coconut milk for a creamy touch. Enjoy the same rich flavor while keeping it plant-based!
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Spicy: Add diced jalapeños during the sauté phase for a fiery kick. This adds warmth and excitement, perfect for those chilly, cozy nights.
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Herb-Infused: Incorporate fresh herbs like basil or parsley at the end of cooking. This addition will brighten the chowder and add layers of freshness.
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Mixed Veggies: Include diced zucchini or bell peppers for added nutrition. These vegetables will not only enhance the texture but also provide vibrant colors to your chowder.
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Sweet Potato Twist: Replace Yukon gold potatoes with sweet potatoes for a sweeter, more nutritious version. Their natural sweetness complements the tangy sun-dried tomatoes beautifully!
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Cheesy Delight: Stir in shredded cheddar at the end for extra cheesiness. It’s a rich addition that makes the chowder even more indulgent.
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Nutty Crunch: Top with toasted pine nuts or walnuts for added texture. The slight crunch contrasts wonderfully with the smoothness of the chowder.
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Zesty Freshness: Add a dash of lemon juice before serving for brightness. This zesty touch will elevate your chowder, making it feel even more refreshing.
Ready for more chowder inspiration? Try exploring ideas like the comforting nature of Clam Chowder Comfort that can perfectly complement your cozy nights!
How to Store and Freeze Sun Dried Tomato Corn Chowder
Fridge: Store the chowder in an airtight container for up to 3 days, ensuring it retains its delicious flavors and creaminess.
Freezer: This chowder freezes well for up to 3 months. Allow it to cool completely before transferring to freezer-safe containers.
Reheating: Thaw overnight in the fridge, then reheat gently on the stove over low heat. Add a splash of broth or half and half to restore creaminess if needed.
Room Temperature: Avoid leaving it out for more than 2 hours to maintain freshness and safety.
Sun Dried Tomato Corn Chowder Recipe FAQs
How do I choose the best corn for my chowder?
Absolutely! For the freshest flavor, look for corn that is in season. Choose ears with bright green, tightly wrapped husks. The kernels should be plump and milky when pressed. Avoid corn with dark spots or drying husks, as these indicate overripeness.
Can I store my chowder in the refrigerator?
Yes, you can store your Sun Dried Tomato Corn Chowder in an airtight container for up to 3 days. This not only helps preserve its creamy texture but also allows the flavors to meld and enhance over time. Be sure to let it cool completely before sealing to avoid condensation.
Can I freeze Sun Dried Tomato Corn Chowder?
Absolutely! To freeze your chowder, let it cool completely. Pour it into freezer-safe containers or bags, removing as much air as possible. It can be stored for up to 3 months. When you’re ready to enjoy it again, simply thaw it in the fridge overnight and reheat gently on the stove, adding a splash of broth or half and half to restore its rich creaminess.
What if my chowder turns out too thick?
Very common! If your chowder becomes too thick after cooking or reheating, simply add a bit of broth or half and half, stirring until it reaches your desired consistency. I often add just a splash at a time, mixing well until it’s perfect.
Is this chowder safe for those with dietary restrictions?
Yes! For gluten-free options, simply use gluten-free flour for the croutons and substitute with gluten-free bread crumbs. Additionally, you can make it vegan by replacing goat cheese with a plant-based option and using coconut milk in place of half and half. It’s always best to check labels on ingredients if allergies are a concern.
Can my pets enjoy this chowder?
It’s best not to share Sun Dried Tomato Corn Chowder with pets, as ingredients like onions and garlic can be toxic to them. You can, however, save some plain corn and potatoes before adding any seasonings or stock to treat them safely!
Cozy Sun Dried Tomato Corn Chowder You’ll Want Every Night
Ingredients
Equipment
Method
- Heat olive oil in a large pot over medium-low heat. Add diced sweet onion, minced garlic, salt, black pepper, and smoked paprika. Sauté for about 5 minutes until the onions are softened.
- Stir in chopped sun-dried tomatoes and cook for an additional 1-2 minutes to deepen the flavor.
- Add fresh corn kernels, chopped Yukon gold potatoes, and stock. Bring to a boil, then reduce to a simmer. Cook for 15-20 minutes until potatoes are fork-tender.
- Combine flour with half and half in a shaker bottle, shake until mixed, then stir into the chowder. Simmer for 5 minutes to thicken.
- Fold in chopped chives and adjust seasoning as needed.
- Slice chilled goat cheese into rounds. Dredge each slice in flour, dip in egg, then coat with seasoned bread crumbs.
- Heat olive oil in a skillet and fry croutons for about 1 minute per side until golden brown and crispy.
- Ladle chowder into bowls, top with goat cheese croutons, extra sun-dried tomatoes, and garnish with reserved chives.
