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Sun Dried Tomato Corn Chowder

Creamy savory chowder packed with corn and sun-dried tomatoes.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 bowls
Course: Dinner, Soup
Cuisine: American, Comfort Food
Calories: 310

Ingredients
  

Chowder Base
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 1 onion diced
  • 3 cloves garlic minced
  • 0.5 cup sun-dried tomatoes chopped
  • 3 cups corn kernels
  • 1 potato diced
  • 4 cups broth
  • 1 cup heavy cream
  • 1 tsp thyme
  • 0.5 tsp smoked paprika
  • salt to taste
  • black pepper to taste
  • 2 tbsp flour
  • 2 tbsp parsley chopped garnish

Equipment

  • Large soup pot
  • Wooden spoon
  • Knife
  • Cutting board
  • Immersion blender

Method
 

  1. Melt butter and olive oil in a large pot over medium heat. Add onion and cook until translucent.
  2. Stir in garlic and sun-dried tomatoes and cook until fragrant.
  3. Sprinkle flour over mixture and stir for one minute.
  4. Gradually add broth while stirring until smooth.
  5. Add corn and diced potato. Simmer until potatoes are tender.
  6. Stir in cream, thyme, paprika, salt, and pepper.
  7. Blend part of the soup if desired for thicker texture.
  8. Serve hot garnished with parsley.

Notes

Blend more soup for thicker consistency or add chili flakes for heat.