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There’s something utterly satisfying about returning home on a chilly evening and being greeted by the warm, comforting aroma of a hearty chowder. This Sun Dried Tomato Corn Chowder is the perfect antidote for those nights when you crave something cozy yet deliciously sophisticated. As I stirred the pot, the vibrant colors of fresh corn and sun dried tomatoes seemed to invite me into a world where every bite felt like a warm hug on a cold day.

I discovered this delightful recipe during a busy week when takeout was starting to become too familiar. With a little creativity and a handful of nourishing ingredients, I transformed a simple soup into a culinary delight that pleases both friends and family. Whether served as a main dish or alongside freshly baked bread, this chowder is versatile enough to impress even the pickiest of eaters.

By adding crispy goat cheese croutons, I found a way to elevate this comforting dish into something extraordinary—an effortless way to indulge without the hassle. Join me in creating a bowl of joy that showcases the best flavors of summer, even as autumn’s chill sets in.

Why is Sun Dried Tomato Corn Chowder so special?

Comforting and hearty, this chowder brings warmth to your table with every spoonful. Fresh ingredients like sweet corn and sun dried tomatoes add vibrant color and flavor. Crispy goat cheese croutons provide a delightful crunch, turning this dish into an elegant masterpiece. Quick and easy, it’s perfect for busy weeknights or cozy gatherings. Crowd-pleaser: Whether for your family or a dinner party, it’s guaranteed to impress! For more creative soup ideas, don’t miss out on my Hearty Vegetable Soup.

Sun Dried Tomato Corn Chowder Ingredients

• Here’s everything you need to create this delightful chowder!

For the Chowder Base

Olive oil – Adds a rich, smooth flavor essential for sautéing.
Sweet onion – Diced for sweetness that enhances the overall taste.
Garlic cloves – Minced to infuse a savory aroma and depth.
Salt – A pinch to enhance the natural flavors of the ingredients.
Freshly ground pepper – Adds warmth and a hint of spice.
Smoked paprika – Gives the chowder a subtle smoky flavor that’s irresistible.
Sun dried tomatoes – These add bursts of tanginess, elevating the chowder’s flavor.
Corn kernels – Fresh-cut for sweetness and a delightful crunch.
Yukon gold potatoes – Creamy and buttery, they help thicken the soup.
Chicken or vegetable stock – The foundation of this chowder’s heartwarming broth.
Half and half – Ensures a creamy texture that makes each bite luxurious.
Flour – A thickener that helps achieve the desired chowder consistency.
Chives – Fresh, chopped for a burst of bright flavor and color.

For the Goat Cheese Croutons

Goat cheese – Chilled for easier slicing and a tangy flavor boost.
Flour – Used for a light coating that helps the croutons crisp up.
Large egg – Lightly beaten, it helps the breadcrumbs stick for a perfect crunch.
Seasoned bread crumbs – Adds texture and flavor to the croutons.
Olive oil – For pan-frying, giving the croutons that golden crispy edge.

With these Sun Dried Tomato Corn Chowder ingredients, your cozy evening meal is just a stir away! Enjoy making this comforting dish that warms the heart and soul.

How to Make Sun Dried Tomato Corn Chowder

Sauté: Heat the olive oil in a large pot over medium-low heat. Add the diced sweet onion and minced garlic, along with a pinch of salt, pepper, and smoked paprika. Cook this aromatic mixture until softened, about 5 minutes, then stir in the chopped sun dried tomatoes and cook for another 1 to 2 minutes.
Simmer: Add the corn, chopped yukon gold potatoes, and stock into the pot. Bring everything to a boil, then reduce the heat to a gentle simmer. Cover and cook until the potatoes are fork-tender, which should take about 15 to 20 minutes.
Prepare Croutons: While the chowder simmers, make the goat cheese croutons. Slice the goat cheese into rounds. Set up three plates: one with flour, one with the beaten egg, and one with breadcrumbs. Heat a large skillet over medium heat and add 2 tablespoons of olive oil. Dip each piece of goat cheese first in flour, then in the egg, and finally in breadcrumbs. Cook in the hot oil for about 1 minute per side until golden and crispy. Remove with a slotted spoon and place on paper towels to drain.
Thicken: In a shaker bottle, combine the flour and half and half, shaking until well mixed. Slowly pour this mixture into the chowder while stirring, allowing it to simmer for an additional 5 minutes until thickened. Taste and adjust seasoning if needed, then stir in most of the chives, reserving a few for topping.
Serve: Ladle the chowder into bowls and top each with extra sun dried tomatoes, fresh corn off the cob, and a goat cheese crouton for that perfect finishing touch.

Optional: Garnish with additional chives for a pop of color.

Exact quantities are listed in the recipe card below.

Expert Tips for Sun Dried Tomato Corn Chowder

Freshness Matters: Use fresh corn off the cob for the best sweetness and texture in your chowder. Canned corn doesn’t provide the same vibrant flavor.
Crisp the Croutons: Ensure your oil is hot enough before adding goat cheese slices to achieve that perfect golden brown crust.
Thickening Technique: When mixing flour with half and half, shaking in a bottle helps prevent lumps, ensuring your chowder has a smooth, velvety texture.
Adjust to Taste: Don’t hesitate to play with the seasoning! Taste before serving and adjust the salt and smoked paprika for an extra flavor kick.
Make Ahead: This chowder stores well. Consider making a double batch; it tastes even better the next day as the flavors meld beautifully.

How to Store and Freeze Sun Dried Tomato Corn Chowder

Fridge: Store the chowder in an airtight container for up to 3 days. Reheat gently on the stove or in the microwave until warmed through.

Freezer: Portion the cooled chowder into freezer-safe containers or bags. It can be frozen for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating: For best results, reheat on the stove, stirring occasionally. You may need to add a splash of broth or half and half to maintain creaminess.

Croutons: Store leftover goat cheese croutons in an airtight container at room temperature for up to 2 days for optimal crispness.

What to Serve with Sun Dried Tomato Corn Chowder?

Cozy up your dinner table with delightful sides that enhance the lovely flavors of this chowder.

Crusty Bread: A warm, crusty baguette or a sourdough loaf pairs beautifully, perfect for dipping into the creamy chowder.
Simple Garden Salad: Fresh greens tossed with a light vinaigrette bring a crisp contrast, balancing the richness of the chowder.
Garlic Breadsticks: Soft and buttery, these breadsticks bring a delightful crunch and flavor that complements the comforting soup.
Roasted Vegetables: Caramelized seasonal veggies add depth and earthy flavors, making each bite even more enjoyable.
Cheese Platter: A finely arranged platter of cheese offers creamy and tangy bites, making for an elegant accompaniment that guests will adore.
Chardonnay: A chilled glass of Chardonnay provides a refreshing sip that elevates the meal’s experience, its acidity harmonizing beautifully with the chowder.
Chocolate Chip Cookies: End your meal on a sweet note! Warm, gooey cookies contrast wonderfully with the savory chowder’s profile and make everyone smile.

Each pairing brings its texture and flavor to the table, ensuring your bowl of sun dried tomato corn chowder is enjoyed at its fullest!

Sun Dried Tomato Corn Chowder Variations

Feel free to let your creativity shine as you adapt this chowder recipe to your tastes and dietary needs!

Vegan: Substitute goat cheese with a plant-based cheese alternative and replace half and half with coconut milk for a dairy-free option.
Spicy Kick: Add diced jalapeños or a pinch of cayenne pepper to the sauteed onions for a warm and inviting heat that will tantalize your taste buds.
Herb-Infused: Add fresh herbs like basil or parsley during the last few minutes of cooking to enhance the chowder’s flavor profile with an aromatic twist.
Mixed Veggies: Incorporate diced zucchini or bell peppers to the chowder as it simmers for added nutrients and vibrant color that bursts with each spoonful.
Sweet Potato Twist: Swap out the yukon gold potatoes for sweet potatoes, which will infuse a lovely sweetness and a rich, creamy texture.
Cheesy Delight: Stir in shredded cheddar cheese at the end for an extra indulgent, cheesy flavor that melts beautifully into the chowder.
Nutty Crunch: Top the chowder with toasted pine nuts or chopped walnuts to add a delightful crunch and nutty flavor that perfectly contrasts the creaminess.
Lemon Zest: A sprinkle of fresh lemon juice or zest just before serving brightens the dish, balancing the richness with a refreshing burst of citrus.

Make Ahead Options

These Sun Dried Tomato Corn Chowder components are perfect for meal prep! You can chop the onions, garlic, and yukon gold potatoes up to 24 hours in advance, storing them in an airtight container in the refrigerator to maintain freshness. Additionally, you can mix the half and half with flour up to 3 days before cooking to save time on busy nights. When you’re ready to enjoy the chowder, simply sauté the prepped ingredients, add the corn and stock, then thicken the soup as directed. Finish by making the goat cheese croutons just before serving for that irresistibly crispy texture—your chowder will still taste just as delicious and comforting!

Sun Dried Tomato Corn Chowder Recipe FAQs

How do I select the best corn for my chowder?
Absolutely! When choosing corn, look for fresh ears with tightly packed kernels and bright green husks. Avoid any with dry or brown tips, as this indicates age. Ideally, enjoy sweet corn in peak season, usually summer months!

How should I store leftovers of the chowder?
Very simple! Store the chowder in an airtight container in the refrigerator for up to 3 days. When you’re ready to enjoy it again, gently reheat it on the stove or in the microwave, stirring occasionally until heated through.

Can I freeze Sun Dried Tomato Corn Chowder?
Yes, you can! First, let the chowder cool completely. Then, portion it out into freezer-safe containers or bags, leaving a little space for expansion. It will keep well in the freezer for up to 3 months. When ready to eat, thaw overnight in the refrigerator and reheat on the stove, stirring occasionally.

What can I do if my chowder is too thick?
If you find your chowder too thick, just add a splash of chicken or vegetable stock, or a bit more half and half. Stir it in gradually until you reach your desired consistency. Simmer gently afterward for a few minutes to blend the flavors.

Is this chowder suitable for special diets?
Definitely! For a vegetarian option, use vegetable stock instead of chicken stock and substitute the half and half with a dairy-free alternative. As always, double-check all packaged ingredients for allergens, especially when it comes to the goat cheese if you’re accommodating dairy allergies.

How can I prevent curdling when adding dairy?
To avoid curdling when incorporating dairy, ensure your half and half is at room temperature before mixing it with the soup. Gradually whisk it in while the chowder is simmering on low heat. Avoid boiling hard after adding the dairy to maintain a smooth texture.