Sun Dried Tomato Corn Chowder with Crispy Goat Cheese Croutons is a rich and comforting soup filled with sweet corn, savory sun dried tomatoes, and a creamy broth. I enjoy making this chowder when I want something hearty but still full of bright flavors. The crispy goat cheese croutons add a delicious crunch and tangy contrast that makes every bowl feel extra special.
Why You’ll Love This Recipe
I love this recipe because it combines creamy comfort with bold, savory ingredients. The sweetness of the corn pairs beautifully with the deep flavor of sun dried tomatoes, creating a chowder that feels both satisfying and balanced.
Another reason I enjoy making this dish is the texture. The creamy soup base, tender vegetables, and crispy goat cheese croutons create a variety of textures in every bite.
I also appreciate that it can easily work as a main meal or a cozy starter for a larger dinner.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the chowder
2 tablespoons olive oil
1 small onion, diced
2 cloves garlic, minced
1/3 cup sun dried tomatoes, chopped
2 cups corn kernels (fresh or frozen)
1 medium potato, diced
3 cups vegetable broth
1 cup milk
1/2 cup heavy cream
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons fresh basil or parsley, chopped
For the crispy goat cheese croutons
1 small baguette, sliced
4 oz goat cheese
2 tablespoons olive oil
Directions
I begin by heating olive oil in a large pot over medium heat. Once the oil is warm, I add the diced onion and sauté it for a few minutes until it becomes soft and fragrant.
Next, I stir in the minced garlic and chopped sun dried tomatoes and cook them briefly to release their flavor.
I add the corn kernels and diced potato to the pot, then pour in the vegetable broth. I bring the mixture to a gentle boil before lowering the heat and letting it simmer for about 15 minutes, or until the potatoes become tender.
Once the vegetables are cooked, I stir in the milk, heavy cream, smoked paprika, salt, and black pepper. I allow the chowder to warm through without boiling so the texture remains creamy.
While the soup simmers, I prepare the crispy goat cheese croutons. I spread goat cheese onto slices of baguette and drizzle them lightly with olive oil. I place them on a baking sheet and toast them in the oven at 375°F (190°C) for about 8–10 minutes until the bread is crisp and lightly golden.
Before serving, I sprinkle chopped fresh basil or parsley into the chowder and stir gently.
I ladle the chowder into bowls and place a few crispy goat cheese croutons on top.
Servings and timing
This recipe serves about 4 people.
Preparation time: 15 minutes
Cooking time: 25 minutes
Total time: about 40 minutes
Variations
Sometimes I blend a portion of the chowder to create a slightly thicker and smoother texture while still keeping some whole vegetables for texture.
I also like adding diced bell peppers or carrots for additional flavor and color.
For a smoky twist, I occasionally stir in a small amount of smoked cheddar cheese just before serving.
storage/reheating
If I have leftovers, I store the chowder in an airtight container in the refrigerator for up to three days. I keep the croutons separate so they stay crispy.
To reheat the chowder, I warm it gently in a saucepan over medium-low heat while stirring occasionally. If the soup becomes too thick, I add a small splash of milk or broth to loosen it.
The goat cheese croutons can be reheated briefly in the oven to restore their crisp texture.
FAQs
Can I use canned corn instead of fresh or frozen?
Yes, I sometimes use canned corn when fresh corn is not available. I drain it well before adding it to the soup.
Can I make this chowder vegetarian?
Yes, the recipe is already vegetarian if I use vegetable broth.
Can I make the chowder dairy-free?
Yes, I replace the milk and cream with unsweetened plant-based milk and skip the goat cheese croutons or use a dairy-free alternative.
What do sun dried tomatoes add to the soup?
I like using sun dried tomatoes because they add a concentrated savory flavor that balances the sweetness of the corn.
Can I make this soup ahead of time?
Yes, I often prepare the chowder a day in advance. The flavors deepen after resting, and I simply reheat it before serving.
Conclusion
Sun Dried Tomato Corn Chowder with Crispy Goat Cheese Croutons is a comforting and flavorful dish that I enjoy making whenever I want a cozy meal with a little elegance. The creamy chowder, sweet corn, and tangy goat cheese croutons create a wonderful balance of flavors and textures. It is a satisfying recipe that brings warmth and richness to the table.
Print
Sun Dried Tomato Corn Chowder with Crispy Goat Cheese Croutons
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
Sun Dried Tomato Corn Chowder with Crispy Goat Cheese Croutons is a creamy and comforting soup featuring sweet corn, savory sun dried tomatoes, and tender potatoes in a rich broth. Crispy goat cheese croutons add a tangy crunch that elevates every bowl.
Ingredients
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/3 cup sun dried tomatoes, chopped
- 2 cups corn kernels (fresh or frozen)
- 1 medium potato, diced
- 3 cups vegetable broth
- 1 cup milk
- 1/2 cup heavy cream
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh basil or parsley, chopped
- 1 small baguette, sliced
- 4 oz goat cheese
- 2 tablespoons olive oil (for croutons)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the diced onion and sauté for several minutes until soft and fragrant.
- Stir in the minced garlic and chopped sun dried tomatoes and cook briefly.
- Add the corn kernels and diced potato, then pour in the vegetable broth.
- Bring the mixture to a gentle boil, then reduce heat and simmer for about 15 minutes until the potatoes are tender.
- Stir in the milk, heavy cream, smoked paprika, salt, and black pepper and heat gently without boiling.
- Spread goat cheese on baguette slices and drizzle lightly with olive oil.
- Place the slices on a baking sheet and toast at 375°F (190°C) for 8–10 minutes until crisp and golden.
- Stir fresh basil or parsley into the chowder before serving.
- Ladle the chowder into bowls and top with crispy goat cheese croutons.
Notes
- Blend a portion of the chowder for a thicker and smoother texture.
- Add diced bell peppers or carrots for additional flavor and color.
- Smoked cheddar cheese can be stirred in before serving for a smoky twist.
- Store chowder in the refrigerator for up to 3 days and keep croutons separate.
- Add a splash of milk or broth when reheating if the soup thickens.
Nutrition
- Serving Size: 1 bowl
- Calories: 360
- Sugar: 6g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 35mg
