When sweet summer corn meets the bold, concentrated flavor of sun-dried tomatoes, something magical happens. Add a velvety creamy base, tender vegetables, and aromatic herbs — and you get a bowl of pure comfort that tastes like sunshine.

Sun-Dried Tomato Corn Chowder is rich without being heavy, creamy without being overwhelming, and vibrant enough to enjoy year-round. It’s the perfect balance between cozy and fresh.

Whether you serve it as a light dinner with crusty bread, a starter for a gathering, or meal prep for the week, this chowder delivers big flavor with simple ingredients.

Let’s dive into a soup that’s as beautiful as it is delicious.

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Why You’ll Love This Chowder

• Creamy yet light
• Sweet and savory balance
• One-pot recipe
• Vegetarian-friendly
• Great for meal prep
• Freezer adaptable

The sweetness of corn pairs beautifully with the tangy depth of sun-dried tomatoes, while herbs and cream bring everything together.

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The Flavor Profile

This isn’t your typical heavy chowder. It’s layered:

• Sweet: Fresh corn kernels
• Savory: Onion, garlic, vegetable broth
• Tangy: Sun-dried tomatoes
• Creamy: Heavy cream or coconut milk
• Herbaceous: Thyme or basil

Every spoonful is smooth, slightly chunky, and packed with texture.

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Ingredients

• 4 cups fresh or frozen corn kernels
• 1/2 cup sun-dried tomatoes, chopped
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 medium potato, peeled and diced
• 3 cups vegetable broth
• 1 cup heavy cream (or coconut milk for dairy-free)
• 2 tablespoons butter or olive oil
• 1/2 teaspoon dried thyme
• 1/2 teaspoon paprika
• Salt and black pepper to taste
• Fresh basil or parsley for garnish

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Instructions

1. In a large pot, melt butter or heat olive oil over medium heat.
2. Add diced onion and cook 4–5 minutes until softened.
3. Stir in garlic and cook 30 seconds until fragrant.
4. Add diced potato, corn, sun-dried tomatoes, thyme, and paprika. Stir well.
5. Pour in vegetable broth and bring to a gentle boil.
6. Reduce heat and simmer 15–20 minutes until potatoes are tender.
7. Use an immersion blender to partially blend the soup, leaving some texture.
8. Stir in heavy cream and simmer 3–5 minutes.
9. Season with salt and pepper to taste.
10. Garnish with fresh basil or parsley before serving.

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Make It Dairy-Free

Swap heavy cream for:

• Full-fat coconut milk
• Cashew cream
• Unsweetened plant-based cream

The result stays rich and smooth.

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Texture Customization

• Blend fully for ultra-smooth soup.
• Leave chunky for rustic style.
• Blend half for best balance.

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Add-Ins & Variations

Protein Boost

Add shredded rotisserie chicken or white beans.

Spicy Kick

Add red pepper flakes or diced jalapeño.

Bacon Upgrade

Stir in crispy bacon bits before serving.

Cheesy Twist

Top with grated Parmesan.

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Storage & Reheating

Refrigerate: 4 days
Freeze: Up to 2 months
Reheat gently on stovetop, adding splash of broth if thickened.

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