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Sun-Dried Tomato Corn Chowder

A creamy and comforting corn chowder with sweet corn, tangy sun-dried tomatoes, and fresh herbs, perfect for summer or cozy evenings.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Soup
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Chowder Base
  • 4 cups corn kernels fresh or frozen
  • 0.5 cup sun-dried tomatoes chopped
  • 1 onion diced
  • 2 cloves garlic minced
  • 1 potato peeled and diced
  • 3 cups vegetable broth
  • 1 cup heavy cream or coconut milk
  • 2 tbsp butter or olive oil
  • 0.5 tsp dried thyme
  • 0.5 tsp paprika
  • salt and black pepper to taste
  • fresh basil or parsley for garnish

Equipment

  • Large pot
  • Wooden spoon
  • Immersion blender
  • Knife and cutting board

Method
 

  1. Heat butter or olive oil in a large pot.
  2. Cook onion until softened, then add garlic.
  3. Add corn, sun-dried tomatoes, potato, thyme, and paprika.
  4. Pour in vegetable broth and simmer 15-20 minutes.
  5. Blend partially using immersion blender.
  6. Stir in cream and simmer 3-5 minutes.
  7. Season and garnish before serving.

Notes

Blend to desired consistency. Store refrigerated up to 4 days or freeze for up to 2 months.