Sun Dried Tomato Corn Chowder: Easy ,Cozy 1-Pot Comfort

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If you’ve been craving a bowl of something warm, creamy, and actually exciting (not the “sad desk soup” kind), Sun Dried Tomato Corn Chowder is about to be your new cold-weather crush. It’s sweet from the corn, rich and velvety from the half and half, and those sun dried tomatoes bring a tangy punch that wakes everything up like a good playlist on a Monday morning.

This is the kind of meal that feels like you tried really hard… even though your stove does most of the work. And if you’re feeding a busy crew (or just yourself after a long day), it’s a lifesaver: one pot, cozy vibes, and a topping that makes people say, “Wait… you MADE this?”

Why You’ll Love This Sun Dried Tomato Corn Chowder

Creamy, comforting, and not boring. The smoked paprika + sun dried tomatoes combo gives it depth without fuss.
Weeknight-friendly. It’s basically sauté → simmer → stir in creaminess → eat.
Corn chowder, but with personality. The tangy tomatoes and optional goat cheese croutons make it feel restaurant-level.
Flexible. Use chicken stock or vegetable stock depending on what’s in your pantry (or your mood).

Ingredients You’ll Need

For the Chowder Base

Olive oil – for sautéing and building flavor
Sweet onion (diced) – adds natural sweetness
Garlic cloves (minced) – cozy, savory goodness
Salt + freshly ground pepper – to wake up everything else
Smoked paprika – subtle smoky magic
Sun dried tomatoes (chopped) – tangy bursts that make the chowder special
Corn kernels – fresh-cut if you can (frozen works too)
Yukon gold potatoes (chopped) – creamy texture + natural thickening
Chicken or vegetable stock – the cozy broth base
Half and half – creamy without being too heavy
Flour – thickens the chowder
Chives (chopped) – fresh finish

For the Goat Cheese Croutons (Optional but wildly fun)

Goat cheese (chilled) – easier to slice, tangy and rich
Flour – first coating
Large egg (lightly beaten) – glue for breadcrumbs
Seasoned bread crumbs – crunchy jacket
Olive oil – for pan-frying to golden perfection

No goat cheese? No problem. Toasted bread cubes, oyster crackers, or even shredded cheddar still make this chowder feel like a treat.

Refer to the recipe card below for exact ingredient measurements and full nutritional information.

How to Make Sun Dried Tomato Corn Chowder

1) Sauté the flavor base

Heat olive oil in a large pot over medium-low heat. Add the diced sweet onion and minced garlic, then season with salt, pepper, and smoked paprika.

Cook until softened and fragrant, about 5 minutes. Stir in the chopped sun dried tomatoes and cook 1–2 minutes more.

Little tip: Keep the heat gentle here. You want the onion sweet and soft, not “crispy and regretful.”

2) Simmer until cozy

Add the corn, Yukon gold potatoes, and stock. Bring it up to a boil, then drop to a gentle simmer. Cover and cook until the potatoes are fork-tender, about 15–20 minutes.

At this point your kitchen will smell like a cozy hug—and honestly, that’s half the reason I love chowder nights.

3) Make the goat cheese croutons (while it simmers)

Slice chilled goat cheese into rounds.

Set up a quick dipping station:

Plate 1: flour
Plate 2: beaten egg
Plate 3: seasoned bread crumbs

Heat a skillet over medium and add about 2 tablespoons olive oil. Dip each goat cheese round into flour, then egg, then breadcrumbs. Fry about 1 minute per side until golden and crisp.

Transfer to paper towels to drain.

Important: Don’t wander off. These go from golden to “well… that’s charcoal” faster than you can say Where’s my spatula?

4) Thicken it up

In a shaker bottle (or a jar with a lid), combine flour + half and half and shake until smooth.

Slowly pour into the simmering chowder while stirring. Let it cook about 5 minutes until thickened.

Taste and adjust seasoning. Stir in most of the chives, saving a little for topping.

5) Serve like a hero

Ladle into bowls and top with:

extra sun dried tomatoes
a sprinkle of fresh corn
chives
and a goat cheese crouton (if you made them)

This is the moment where everyone suddenly appears in the kitchen saying, “What smells so good?”

Mounia’s Cozy Tips (So It Turns Out Perfect)

Want it thicker? Mash a few potato chunks against the side of the pot, then stir. Old-school chowder trick.
Corn options: Fresh is amazing, but frozen corn works beautifully—no shame in the freezer aisle game.
Sun dried tomatoes: If yours are oil-packed, you can use a little of that oil in the pot for bonus flavor.
Half and half swap: You can use whole milk for a lighter version, but it’ll be less rich. (Still tasty, just less “blanket in a bowl.”)
Spice level: Smoked paprika gives warmth, not heat. If you want a kick, add a tiny pinch of cayenne.

A Little Real-Life Moment

This Sun Dried Tomato Corn Chowder is one of those recipes I lean on when life feels like one long group chat: busy, loud, and somehow everyone needs something at the same time. I can chop an onion, toss things in a pot, and let the simmering do its soothing thing while I handle the rest of the evening chaos. And the goat cheese croutons? They’re my “I deserve something fun today” move.

Sun Dried Tomato Corn Chowder in a rustic bowl, topped with sweet corn, chopped herbs, and sun-dried tomatoes, served with crusty bread. — Sun Dried Tomato Corn Chowder topped with juicy corn, sun-dried tomatoes, and fresh herbs—perfect with warm, crusty bread.

FAQs About Sun Dried Tomato Corn Chowder

Can I make Sun Dried Tomato Corn Chowder vegetarian?

Absolutely. Use vegetable stock instead of chicken stock. Everything else stays the same, and it’s still creamy, cozy, and satisfying.

Can I use canned corn?

Yes. Drain it well and add it during the simmer step. Fresh corn has the best pop, but canned will still taste great.

How do I store leftovers?

Let the chowder cool, then store in an airtight container in the fridge for 3–4 days. Keep croutons separate so they stay crispy.

Can I freeze it?

You can, but creamy soups can change texture when thawed. If you plan to freeze, consider freezing before adding the half and half mixture, then add it fresh when reheating.

How do I reheat without it getting weird?

Reheat gently on the stove over low heat, stirring often. If it thickens too much, splash in a little stock or milk. (If your soup looks too thick, don’t worry—it’s just extra comfort waiting to happen.)

A Bowl of Comfort You’ll Actually Crave

Whether you’re feeding family, friends, or just yourself in sweatpants (no judgment—same), Sun Dried Tomato Corn Chowder is the kind of easy comfort food that tastes like you planned your life better than you did. It’s creamy, hearty, and full of bright, savory flavor… and those goat cheese croutons are basically a crispy little victory on top.

Make it once, and I’m telling you—this Sun Dried Tomato Corn Chowder will sneak into your regular dinner rotation like it pays rent.

Keep the Cozy Going: More Favorites to Try Next

If this bowl of comfort made your night easier, you’ll probably love Creamy Crockpot Chicken Gnocchi Soup (restaurant-style comfort at home) for another creamy, spoonable dinner that feels like a warm blanket.
Want to stay in that sweet-corn comfort zone? Try Crockpot Chicken Corn Chowder (a set-it-and-forget-it weeknight win)—it’s cozy, hearty, and perfect when everyone’s hungry right now.
Craving more of that sunny, tangy flavor from the sun dried tomatoes? These Spinach, Feta, and Sun Dried Tomato Egg Muffins (grab-and-go goodness) are amazing for breakfast-for-dinner nights (or busy mornings).
And if you’re in the mood for another comforting soup with serious “make me a big bowl” energy, don’t miss Slow Cooker Potato Leek Soup (silky, simple, and so cozy)—perfect when you want something calm and creamy without a lot of fuss.

If you made this Sun Dried Tomato Corn Chowder, I’d love to hear how it went! ⭐⭐⭐⭐⭐ Please leave a quick star rating and a short review—it helps other readers (and it totally makes my day in the best way).