Why Make This Recipe
Sun Dried Tomato Chowder is a delightful soup that brings comfort and flavor to any meal. It combines the sweetness of corn with the rich taste of sun-dried tomatoes, making it a unique and tasty dish. This chowder is perfect for chilly days or as a light lunch. It’s also a great way to enjoy the fresh flavors of the season.
How to Make Sun Dried Tomato Chowder
Ingredients
- 4 ears of fresh corn, kernels cut off (or 3 cups frozen corn)
- 1/2 cup sun-dried tomatoes, chopped
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 medium Yukon gold potatoes, peeled and diced
- 2 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons olive oil (from sun-dried tomato jar preferred)
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish
Directions
Heat olive oil in a large pot over medium heat. Add the diced onion and cook for 4–5 minutes until soft and translucent.
Add minced garlic and cook for 1 more minute until fragrant.
Add the diced potatoes to the pot. Pour in the vegetable broth and bring to a boil. Reduce heat, cover, and simmer for 12–15 minutes until potatoes are fork-tender.
Stir in the corn kernels and chopped sun-dried tomatoes. Add smoked paprika and stir. Simmer together for 5 minutes.
Use an immersion blender to partially blend the soup with 3–4 short pulses to create a creamy base while leaving chunks for texture.
Pour in the heavy cream and stir gently. Bring back to a gentle simmer for 3–5 minutes. Taste and adjust seasoning.
Ladle into bowls and top with extra sun-dried tomatoes, fresh chopped parsley, and a sprinkle of smoked paprika. Serve hot.
How to Serve Sun Dried Tomato Chowder
Serve this chowder hot in bowls. It pairs nicely with crusty bread or a simple green salad. Feel free to add more fresh herbs on top for added flavor.
How to Store Sun Dried Tomato Chowder
If you have leftovers, allow the chowder to cool completely. Place it in an airtight container and store it in the refrigerator for up to 3 days. You can also freeze it for up to a month. To reheat, simply warm it on the stove until heated through.
Tips to Make Sun Dried Tomato Chowder
- Use fresh corn when it’s in season for the best flavor, but frozen corn works great too.
- For a thicker chowder, blend it a little more, or add an extra potato.
- Adjust the seasoning based on your personal taste. If you like it spicy, consider adding a pinch of cayenne pepper.
Variation
Feel free to add cooked bacon or cooked chicken for extra protein. You can also try swapping the Yukon gold potatoes for sweet potatoes for a sweeter twist.
FAQs
Can I make this chowder vegan?
Yes! Substitute the heavy cream with coconut milk or a non-dairy cream. Use vegetable broth to keep it plant-based.
Can I use canned sun-dried tomatoes?
Absolutely! Canned sun-dried tomatoes work well; just make sure to drain them before chopping.
How long does this chowder last?
The chowder can be stored in the refrigerator for up to 3 days, or frozen for up to a month. Reheat it gently before serving.
Sun Dried Tomato Chowder
Ingredients
Main Ingredients
- 4 ears ears of fresh corn, kernels cut off Or 3 cups frozen corn
- 1/2 cup sun-dried tomatoes, chopped
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 medium Yukon gold potatoes, peeled and diced
- 2 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons olive oil From sun-dried tomato jar preferred
- 1 teaspoon smoked paprika
- to taste Salt and black pepper
- Fresh parsley, chopped, for garnish
Instructions
Preparation
- Heat olive oil in a large pot over medium heat. Add the diced onion and cook for 4–5 minutes until soft and translucent.
- Add minced garlic and cook for 1 more minute until fragrant.
- Add the diced potatoes to the pot. Pour in the vegetable broth and bring to a boil. Reduce heat, cover, and simmer for 12–15 minutes until potatoes are fork-tender.
- Stir in the corn kernels and chopped sun-dried tomatoes. Add smoked paprika and stir. Simmer together for 5 minutes.
- Use an immersion blender to partially blend the soup with 3–4 short pulses to create a creamy base while leaving chunks for texture.
- Pour in the heavy cream and stir gently. Bring back to a gentle simmer for 3–5 minutes. Taste and adjust seasoning.
- Ladle into bowls and top with extra sun-dried tomatoes, fresh chopped parsley, and a sprinkle of smoked paprika. Serve hot.