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Sun Dried Tomato Corn Chowder

A rich, creamy, and comforting vegetarian chowder that perfectly balances the sweetness of corn with the tangy, savory umami flavor of sun-dried tomatoes.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Chowder Base
  • 2 tbsp butter or oil from the tomato jar
  • 1 large yellow onion finely diced
  • 4 cloves garlic minced
  • 0.25 cup all-purpose flour
  • 4 cups vegetable broth
  • 1.5 cups whole milk or heavy cream
Star Ingredients & Seasonings
  • 4 cups sweet corn kernels fresh or frozen
  • 1 jar sun-dried tomatoes in oil 8.5 oz jar, drained and chopped
  • 1 lb Yukon Gold potatoes peeled and cubed
  • 1 tsp fresh thyme leaves or 1/2 tsp dried
  • 0.5 tsp smoked paprika
  • 1 tsp kosher salt plus more to taste
  • 0.5 tsp black pepper freshly cracked
  • 0.25 cup fresh parsley chopped, for garnish

Equipment

  • Large Dutch oven or soup pot
  • Wooden Spoon
  • Whisk
  • Immersion Blender (optional)

Method
 

  1. Melt butter in a large pot over medium heat. Add diced onion and sauté for 5-7 minutes until soft. Add minced garlic and cook for 1 minute.
  2. Sprinkle the flour over the onions and garlic, stirring constantly for 2 minutes to cook the flour and create a paste.
  3. Slowly whisk in the vegetable broth to ensure no lumps form, then stir in the milk or heavy cream.
  4. Add the cubed potatoes, thyme, smoked paprika, salt, and pepper. Bring to a gentle simmer, cover slightly, and cook for 12-15 minutes until potatoes are tender.
  5. Stir in the corn kernels and chopped sun-dried tomatoes. Simmer for an additional 5-7 minutes to warm through and meld the flavors.
  6. For a thicker soup, use an immersion blender to pulse the chowder 3-4 times in the pot. Taste and adjust seasoning with salt and pepper.
  7. Ladle into bowls, garnish generously with fresh chopped parsley and a swirl of oil from the sun-dried tomatoes, and serve immediately.

Notes

Do not let the soup come to a hard boil after the milk or cream has been added to prevent the dairy from curdling.