Description
Cozy Sun Dried Tomato Corn Chowder with Crunchy Croutons
Ingredients
Scale
- 2 tablespoons Olive oil
- 1 cup Sweet onion
- 3 cloves Garlic cloves
- 1 teaspoon Salt
- 1 teaspoon Freshly ground pepper
- 1 teaspoon Smoked paprika
- 1 cup Sun dried tomatoes
- 2 cups Corn kernels
- 2 medium Yukon gold potatoes
- 4 cups Chicken or vegetable stock
- 1 cup Half and half
- 2 tablespoons Flour
- 2 tablespoons Chives
- 4 ounces Goat cheese
- 1 large Egg
- 1 cup Seasoned bread crumbs
Instructions
- Heat olive oil in a large pot over medium-low heat. Add diced sweet onion, minced garlic, salt, pepper, and smoked paprika. Cook until softened, about 5 minutes.
- Stir in the chopped sun-dried tomatoes, fresh corn, chopped Yukon gold potatoes, and your choice of chicken or vegetable stock. Bring to a boil, then reduce to a simmer for 15-20 minutes until the potatoes are tender.
- Mix the flour and half and half in a shaker bottle. Gradually add this mixture to the chowder while stirring. Simmer for an additional 5 minutes until the chowder thickens. Toss in the chopped chives.
- Ladle the chowder into bowls and top with extra sun-dried tomatoes, corn, and the crunchy goat cheese croutons. Garnish with additional chives.
- While the chowder simmers, slice the goat cheese and bread. Set up a breading station with flour, beaten egg, and seasoned breadcrumbs. Heat olive oil in a skillet and fry the croutons until golden brown, about 1 minute per side.
- Drain them on paper towels.
Notes
- Use yellow onion as a substitute for sweet onion if needed.
- Frozen corn is a convenient alternative.
- Coconut milk serves as a vegan alternative for half and half.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 12 g
- Cholesterol: 40 mg