Sun Dried Tomato Corn Chowder with Crispy Goat Cheese Croutons.

We’re taking corn chowder to a whole new level today.

Another summer day, another soup!

I don’t know how these soup recipes continue to fall on close-to-100 degree degrees, but if it’s too warm, put this in your pocket for next week. The flavors are incredible, it’s comforting and will make you so, so happy.

This also must be the summer of sun dried tomatoes and corn for me! I made the lasagna skillet last month and loved the flavor profile so much that I decided to carry it into chowder.

I love how the tomatoes are slightly sweet and tart. And I also adore the texture. These little bits add so much to the chowder that the depth of flavor is wild. 

A few years ago I made this beer corn chowder with chicken and it is a huge favorite here on the blog. As much as I love eating corn on the cob almost daily come late July, I also love finding other uses for it.

That’s the best right?

And even though Eddie isn’t a huge soup person (unless it’s, like, chili), he does like chowder. This recipe is so good that I’ll use it as a starter to our meals, because leftovers are wonderful. I’ll serve with sliced tomatoes and blue cheese on the side, maybe with some grilled chicken. Or a big house salad! Or of course, it can be your entire meal too. 

Because the toppings are what MAKE the bowl.

The base is made with a few chopped sun dried tomatoes. Also, lots of corn and potato cubes too! Then I use my favorite soup creamy method – make a slurry with half and half – and stir that in to bring it all together. 

It’s silky and comforting and melts in your mouth!

And of course, let’s not forget the crispy goat cheese croutons. I first shared crispy goat cheese here in 2011. I feel like it really had a moment back then – topping salads and even served as an appetizer. Then I forgot about it, like I do with many other trends.

Thankfully I remembered JUST IN TIME for this soup.

The crispy, melty goat cheese is a little extra here. You don’t NEED it, but you need it. You know? It does add another step to the recipe, but it also fancifies things. And since we can barely go anywhere these days or do anything super fun, making fancy goat cheese to put on top of my corn chowder is how I’m making it through. 

Try it! 

Creamy, comforting summer in a bowl!

Sun Dried Tomato Corn Chowder

Sun Dried Tomato Corn Chowder

Yield: 4 people

Prep Time: 20 mins

Cook Time: 25 mins

Total Time: 45 mins

This incredible corn chowder is made with sun dried tomatoes and topped with crispy, melty goat cheese. It's incredible and perfect with fresh herbs!

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5 from 74 votes

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Ingredients

• 1 tablespoon olive oil
• 1 small sweet onion, diced
• 2 garlic cloves, minced
• ½ teaspoon salt
• ½ teaspoon freshly ground pepper
• ½ teaspoon smoked paprika
• ¼ cup chopped sun dried tomatoes, drain if they are in oil, plus more for topping
• 2 cups corn kernels, cut fresh from the cob, plus extra for topping
• 1 ½ cups chopped yukon gold potatoes
• 4 cups chicken or vegetable stock
• 1 1/2 cups half and half
• 1 1/2 tablespoons flour
• ¼ cup fresh chopped chives

goat cheese croutons

• 1 11 ounce log goat cheese (cold, right from the fridge)
• ¼ cup flour
• 1 large egg, lightly beaten
• 1 cup seasoned bread crumbs
• olive oil, for pan frying

Instructions 

• Heat the olive oil in a large pot over medium-low heat. Stir in the onions and garlic with a pinch of salt and pepper and smoked paprika and cook, stirring often, until softened, about 5 minutes. Stir in the chopped sun dried tomatoes and cook for another 1 to 2 minutes.
• Stir in the corn, potatoes and stock. Bring the mixture to a boil, reduce it to a simmer and cover, cooking until the potatoes are fork tender, about 15 to 20 minutes.
• While the soup simmers, make the goat cheese croutons. Slice the goat cheese into rounds - this can be as many rounds as you want, but I do 6 or so. Place the flour on one plate, the beaten egg on another and the breadcrumbs on a third. Heat a large skillet over medium heat and add 2 tablespoons olive oil. Dip each goat cheese piece in flour, then in egg, then in breadcrumbs. Place it in the hot oil and cook for 1ish minute per side until it’s golden and crispy. Remove with a slotted spoon and place it on a paper towel to remove excess grease.
• In a shaker bottle, add the flour to the half and half and shake well until it is combined. Slowly pour it into the soup mixture while stirring. Simmer the mixture for 5 minutes – it should thicken up. Taste and season additionally if needed. Stir in most of the chives, reserving a few for topping.
• Serve, topping the bowl with extra sun dried tomatoes, fresh corn off the cob and a goat cheese crouton!

Course: Soup

Cuisine: American

Author: How Sweet Eats

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I appreciate you so much!

I’ll also take a plate of crispy goat cheese please!