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
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!
Did you make this recipe?
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I appreciate you so much!
I’ll also take a plate of crispy goat cheese please!
32 Comments on “Sun Dried Tomato Corn Chowder with Crispy Goat Cheese Croutons.”
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yummy soup, summer, winter, whatever have been eating a lot of soup lately regardless, so thank you!
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Just made this, and wow! Great sweet flavor, not heavy at all! I did add in some roasted garlic cloves I had at the end just to use them up but another great recipe for when the AC is blasting constantly!! :)
Any thoughts on a substitution for the half and half to make it a little healthier? Unsweetened almond milk? This looks delicious and can’t wait to try it with homemade sundried tomatoes from the garden.
It was so delicious before adding the cream and flour, just skip it if you don’t want added cream. You don’t need to substitute anything for it. The goat cheese fritters are good too but you don’t need those in the soup either. I often find when soup is made w chicken broth, it’s pretty good already without the extra cream to finish.
Superb recipe! Substituted half and half with coconut milk and it was wonderful. Sautéed a carrot with the onion and garlic, and stirred in a handful of spinach at the end for some extra veggies as well, since I didn’t have chives. Super delicious, customizable dish.
You can take any corn-based soup to the next taste level by simply simmering the cobs in the broth, after the kernels are removed. Those cobs have lots of flavor! And you were going to throw it out anyway. Try it!
Love this suggestion, thanks!
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Another amazing recipe! Girl, how do you do it?! This was delicious, super easy, I had all the ingredients, and it just came together so quick. Thank you again!
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Wonderful soup using a bounty of garden ingredients! We made our own sundried tomatoes from the garden, fresh sweetcorn, and fresh chives. Made it feel very summery despite being a soup. We also used a corn starch slurry to make the soup gluten free, and rice “bread”crumbs for the crouton. Will be making again!
This is fantastic! Made it this morning after buying too much corn at the Farmers Market on Sunday. :-). SO GLAD I DID! I will definitely be adding this to the summer soup rotation! Made exactly as written, except I used the immersion blender on about half of the pot at the very end because I like a SUPER thick chowder without the added cream. It’s perfect.
This. is. so. good. Wow. A+ on flavor, texture, creaminess, and healthiness! I added some fresh parsley on top which is a lovely addition. Thank you!
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I love making soups,but I haven’t tried making this one,thanks for this new recipe :)
I would just like to thank you for this wonderful and perfect, fantastic recipe. Made this last night and it was killer! Still dreaming of that fried goat cheese.
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Hi! This recipe looks amazing!! Any suggestion for substitution for the goat cheese? Would a different cheese work? Thanks!
you could try feta! i don’t think the harder cheeses would work – unless you want to make something like mozzarella sticks. :) i’d just leave the goat cheese off!
Good idea! Thank you!!
Is the corn used to top the soup cooked at all, or just right off the cob?
i don’t cook mine, but it’s totally up to you! i just love the fresh sweet corn in the summer. you can cook it if you wish.
I dropped a little ricotta into my bowl instead of the goat cheese croutons (although they sound amazing!) because it’s what I had on hand, and it tasted amazing. Great recipe!!
Made this tonight and it was amazing! I did as another commenter suggested and simmered the corn cobs with store-bought broth for about an hour before making the soup. I also pureed 3/4 of it for a smoother texture. Do not skip the goat cheese croutons, they’re amazing!
Can not wait to make this it looks incredible! I love frying goat cheese to put on top of salads, I bet it’s great with the soup too. Question? Can it be refrigerated or frozen to be saved for later?
CRAZY DELICIOUS. Everything about this soup is perfect.
When I saw this recipe I knew I had to try it & I am not disappointed at all!!! I made it as written although I did substitute corn starch to make it gluten free and gluten free flour for the goat cheese croutons. I’ll definitely be making this regularly.
My mom made this tonight, but she replaced the half and half with cashew cream, which was delicious! Such a perfect summer recipe!
Wow!!! Literally the best corn chowder I have ever had !!! And the goat cheese croutons were over the top !! Thank you