Sun Dried Tomato Chowder
A delightful and comforting soup that combines the sweetness of corn with the rich taste of sun-dried tomatoes, perfect for chilly days or a light lunch.
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.
Notes
For additional flavor, serve hot with crusty bread or a simple green salad. 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 seasoning based on your personal taste; if you like it spicy, consider adding a pinch of cayenne pepper.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 45gProtein: 8gFat: 15gSaturated Fat: 8gSodium: 500mgFiber: 5gSugar: 4g
Tried this recipe?Let us know how it was!