Sun Dried Tomato Corn chowder is a delightful blend of sweet corn and the tangy richness of oil-packed sun-dried tomatoes. This cozy, creamy vegetarian soup is finished off with a smoky touch of paprika, making it the ultimate comfort food. Whether you’re seeking a nourishing weeknight dinner or a comforting bowl to warm you on a chilly evening, this chowder is perfect for any occasion. With its quick preparation time of just 30 minutes, you’ll find it becomes a staple in your kitchen!
Why You’ll Love This Sun Dried Tomato Corn
This sun-dried tomato corn recipe is a treasure for numerous reasons. First, it’s incredibly easy to make, making it ideal for busy weeknights. Second, it combines the sweetness of corn with the savory depth of sun-dried tomatoes, creating a balanced flavor profile. You can also enjoy it as a healthy dish, as it is packed with nutrients. Additionally, this chowder is vegetarian and can be made dairy-free by substituting with coconut cream or almond milk. Lastly, it can be served as a hearty main dish or a comforting side, fitting perfectly into your meal plan.
Ingredients for Sun Dried Tomato Corn
Gather these items:
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 3/4 cup sun-dried tomatoes (packed in oil), chopped
- 3 cups corn kernels (fresh or frozen)
- 2 cups vegetable broth
- 1 1/2 cups milk or dairy-free alternative
- 1/2 cup heavy cream or coconut cream
- 1/2 tsp smoked paprika
- Salt and pepper, to taste
- Optional toppings: fresh basil, parmesan, chili flakes
How to Make Sun Dried Tomato Corn Step-by-Step
- Step 1: Heat olive oil in a large soup pot over medium heat. Add onion and cook until soft, about 5 minutes. Stir in garlic and cook 1 minute more.
- Step 2: Stir in sun-dried tomatoes and corn. Cook 2–3 minutes to bloom flavors.
- Step 3: Pour in vegetable broth, milk, and cream. Add smoked paprika, salt, and pepper. Bring to a gentle simmer and cook 10–15 minutes, stirring occasionally.
- Step 4: Use an immersion blender to partially blend for a creamy-yet-chunky texture, or blend half in a blender and return to the pot.
- Step 5: Taste and adjust seasoning. Serve hot with basil, parmesan, or chili flakes if desired.
Pro Tips for the Best Sun Dried Tomato Corn
Keep these in mind:
- Use fresh corn for a sweeter flavor, or frozen corn for convenience.
- Store leftover chowder in an airtight container for up to 4 days.
- Reheat gently on the stove to maintain creaminess. (Method: Stovetop)
Best Ways to Serve Sun Dried Tomato Corn
There are many delightful ways to serve this chowder. Consider pairing it with a side of crusty bread for dipping or topping it with fresh herbs like basil or cilantro for added flavor. For a twist, you can use it as a base for a sun-dried tomato corn salad by adding your favorite greens and proteins.
How to Store and Reheat Sun Dried Tomato Corn
To store, let the chowder cool completely, then transfer it to an airtight container. It can be refrigerated for up to 4 days. When ready to enjoy, reheat on the stovetop over medium heat, stirring occasionally until heated through. This makes it a great option for meal prep!
Frequently Asked Questions About Sun Dried Tomato Corn
What’s the secret to perfect Sun Dried Tomato Corn?
The secret lies in using high-quality sun-dried tomatoes packed in oil, which add depth and flavor to the chowder. This enhances the overall taste and ensures a rich, creamy texture that many love.
Can I make Sun Dried Tomato Corn ahead of time?
Absolutely! This chowder can be made ahead and stored in the fridge. Just reheat gently before serving, and it will taste just as delicious.
How do I avoid common mistakes with Sun Dried Tomato Corn?
To avoid common mistakes, be sure not to over-blend the soup; you want a creamy yet chunky texture. Also, adjust seasonings to taste, as different brands of sun-dried tomatoes can vary in saltiness.
Variations of Sun Dried Tomato Corn You Can Try
Feel free to make this chowder your own! You can add roasted red peppers for an extra flavor kick or incorporate beans for added protein and texture. For a spicier version, toss in some diced jalapeños. Each variation can bring a delightful twist to this classic vegetarian dish.
For more delicious recipes, check out spaghetti with garlic and oil or roasted carrot soup for a comforting meal.
Enjoy your Sun Dried Tomato Corn chowder!
Print
Sun Dried Tomato Corn Chowder: 5 Comforting Ingredients
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This sun-dried tomato corn chowder is a cozy, creamy vegetarian soup that blends sweet corn with the rich, tangy depth of oil-packed sun-dried tomatoes. Finished with a smoky touch of paprika, it’s quick to make, nourishing, and perfect for weeknight comfort.
Ingredients
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 3/4 cup sun-dried tomatoes (packed in oil), chopped
- 3 cups corn kernels (fresh or frozen)
- 2 cups vegetable broth
- 1 1/2 cups milk or dairy-free alternative
- 1/2 cup heavy cream or coconut cream
- 1/2 tsp smoked paprika
- Salt and pepper, to taste
- Optional toppings: fresh basil, parmesan, chili flakes
Instructions
- Heat olive oil in a large soup pot over medium heat. Add onion and cook until soft, about 5 minutes. Stir in garlic and cook 1 minute more.
- Stir in sun-dried tomatoes and corn. Cook 2–3 minutes to bloom flavors.
- Pour in vegetable broth, milk, and cream. Add smoked paprika, salt, and pepper. Bring to a gentle simmer and cook 10–15 minutes, stirring occasionally.
- Use an immersion blender to partially blend for a creamy-yet-chunky texture, or blend half in a blender and return to the pot.
- Taste and adjust seasoning. Serve hot with basil, parmesan, or chili flakes if desired.
Notes
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 6g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 40mg
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