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.

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.)

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

Description

Creamy, cozy, and packed with sweet corn and tangy sun-dried tomatoes, this Sun Dried Tomato Corn Chowder is the perfect comfort meal. Smoky paprika, tender Yukon gold potatoes, and a rich, velvety broth make every spoonful satisfying. Top it with crispy goat cheese croutons for an extra-special touch.

Ingredients

Scale

For the Chowder

2 tablespoons olive oil
1 sweet onion, diced
3 garlic cloves, minced
½ teaspoon salt (or to taste)
½ teaspoon freshly ground black pepper
1 teaspoon smoked paprika
½ cup sun-dried tomatoes, chopped
3 cups fresh or frozen corn kernels
2 medium Yukon gold potatoes, diced
4 cups chicken or vegetable stock
1 cup half and half
2 tablespoons flour
2 tablespoons fresh chives, chopped

For the Goat Cheese Croutons (Optional)

4 oz goat cheese, chilled
¼ cup flour
1 large egg, beaten
½ cup seasoned breadcrumbs
2 tablespoons olive oil (for frying)

Cook Mode Prevent your screen from going dark

Instructions

Sauté the aromatics:
Heat olive oil in a large pot over medium-low heat. Add diced onion, garlic, salt, pepper, and smoked paprika. Cook for about 5 minutes until softened. Stir in chopped sun-dried tomatoes and cook 1–2 more minutes.
Simmer the chowder:
Add corn, diced potatoes, and stock. Bring to a boil, then reduce to a gentle simmer. Cover and cook 15–20 minutes, until potatoes are fork-tender.
Make the croutons (optional):
Slice chilled goat cheese into rounds. Dip each piece in flour, then egg, then breadcrumbs. Heat olive oil in a skillet over medium heat and cook 1 minute per side until golden. Drain on paper towels.
Thicken the soup:
In a jar or shaker bottle, combine flour and half and half. Shake until smooth. Slowly stir into the simmering chowder. Cook 5 minutes until thickened.
Finish and serve:
Stir in most of the chopped chives. Taste and adjust seasoning. Ladle into bowls and top with extra sun-dried tomatoes, fresh corn, remaining chives, and goat cheese croutons.

Notes

Frozen corn works perfectly if fresh isn’t available.

For a thicker chowder, mash a few potato pieces in the pot before serving.

To make vegetarian, use vegetable stock.

Store leftovers in the fridge for up to 4 days. Reheat gently on the stove.

For freezing, freeze before adding the half and half for best texture.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 360 kcal
Sugar: 8 g
Sodium: 620 mg
Fat: 19 g
Saturated Fat: 8 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 39 g
Fiber: 4 g
Protein: 10 g
Cholesterol: 40 mg