We’re taking corn chowder to a whole new level today.
Another summer day, another soup!
If you’re scrambling for soup ideas in the heat, save this for a cooler evening — or make it now because the combination of sweet corn and tangy sun-dried tomatoes is worth it. The flavors are bright, comforting and surprisingly satisfying. This chowder feels lush and indulgent without being heavy.
This summer I’ve been obsessed with sun-dried tomatoes and corn together. I loved the pairing in a skillet lasagna I made recently and wanted to carry that same sweet-and-tart profile into a chowder. The chopped sun-dried tomatoes add a concentrated punch of flavor and a pleasant chew that makes the soup more interesting.
The base is simple: onions, garlic, a little smoked paprika for warmth, chopped sun-dried tomatoes, fresh corn kernels and cubed potatoes. The starch from the potatoes helps thicken the chowder, and a slurry of half-and-half and flour creates the silky finish that makes this soup feel luxurious.
I’ve made other corn chowders before — one with beer and chicken that has become a favorite — but this version stands out for the brightness the sun-dried tomatoes bring. Fresh corn off the cob is best here; it keeps the texture sweet and juicy, though frozen corn will work in a pinch.
That’s the best, right?
Even non-soup lovers tend to enjoy chowder, and this one is versatile. Serve it as a starter with sliced tomatoes and blue cheese, pair it with grilled chicken, or enjoy it as a main course with a crisp green salad. Leftovers reheat beautifully and the flavors deepen overnight, making it an excellent make-ahead dish.
Because the toppings are what MAKE the bowl.
To really elevate the chowder, I add crispy goat cheese croutons. These are slices of chilled goat cheese coated in flour, egg and seasoned breadcrumbs, then pan-fried until golden and melty inside. They’re optional but so worth the extra step — crunchy outside, creamy inside — a perfect contrast to the silky soup.
The finished chowder is silky, comforting and full of summer flavor. Fresh chives stirred in at the end brighten the bowl, and an extra sprinkle of chopped sun-dried tomatoes and fresh corn as garnish adds both color and texture.
Try it — creamy, comforting summer in a bowl.
Sun Dried Tomato Corn Chowder
Sun Dried Tomato Corn Chowder
4
people
20 mins
25 mins
45 mins
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, cut fresh 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 from the fridge)
- ¼ cup flour
- 1 large egg, lightly beaten
- 1 cup seasoned bread crumbs
- olive oil for pan-frying
Instructions
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Heat olive oil in a large pot over medium-low. Add the diced onion and garlic with a pinch of salt, pepper and the smoked paprika. Cook, stirring often, until the onion softens, about 5 minutes. Stir in the chopped sun-dried tomatoes and cook 1–2 more minutes.
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Add the corn, potatoes and stock. Bring to a boil, then reduce to a simmer, cover and cook until the potatoes are fork tender, about 15–20 minutes.
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While the soup simmers, prepare the goat cheese croutons. Slice the chilled goat cheese into rounds (about 6 slices, or more if you prefer). Set flour on one plate, beaten egg on a second, and breadcrumbs on a third. Heat a large skillet over medium and add about 2 tablespoons olive oil. Dredge each goat cheese slice in flour, then egg, then breadcrumbs. Fry in the hot oil about 1 minute per side until golden and crispy. Transfer to paper towels to drain.
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Whisk the flour into the half and half until smooth. Slowly pour this mixture into the simmering soup while stirring. Continue to simmer 5 minutes until the chowder thickens. Taste and adjust seasoning. Stir in most of the chives, reserving some for garnish.
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Serve the chowder topped with extra sun-dried tomatoes, fresh corn kernels, a sprinkle of chives and a crispy goat cheese crouton.
Did you make this recipe?
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I’ll also take a plate of crispy goat cheese, please!