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Creamy Sun-Dried Tomato Corn Chowder

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A warm and hearty chowder that blends sweet corn with savory sun-dried tomatoes for a comforting dish perfect for chilly evenings.

Ingredients

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  • 2 cups sweet corn (fresh or frozen)
  • 2 medium potatoes, diced
  • 1 cup sun-dried tomatoes, drained and chopped
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup heavy cream or coconut milk (for a dairy-free option)
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • Fresh herbs (like basil or parsley) for garnish

Instructions

  1. Sauté the aromatics: Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic. Sauté until the onion is translucent, around 3-4 minutes.
  2. Add the base: Add the diced potatoes along with the vegetable broth. Bring to a gentle boil, then reduce heat and simmer until potatoes are tender, about 10 minutes.
  3. Stir in the corn and tomatoes: Add the sweet corn and chopped sun-dried tomatoes. Let cook for another 5 minutes.
  4. Reduce heat and stir in the cream: Lower heat and mix in heavy cream or coconut milk. Season with salt and pepper.
  5. Thicken the chowder: Cook for an additional 5 minutes, stirring occasionally.
  6. Serve and garnish: Serve hot in bowls topped with fresh herbs.

Notes

Pairs well with crusty bread or grilled cheese sandwiches. Leftovers can be stored in the refrigerator for up to 4 days.

Nutrition

Find it online: https://thestationrecipes.com/creamy-sun-dried-tomato-corn-chowder-recipe/

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