Description
A warm and creamy chowder featuring the tangy flavor of sun-dried tomatoes and the sweetness of fresh corn, perfect for cozy evenings.
Ingredients
Scale
- 2 tablespoons Olive Oil
- 1 cup Sweet Onion, diced
- 3 cloves Fresh Garlic, minced
- 1 teaspoon Salt
- 1/2 teaspoon Freshly Ground Pepper
- 1 teaspoon Smoked Paprika
- 1 cup Sun Dried Tomatoes
- 2 cups Corn Kernels
- 2 medium Yukon Gold Potatoes, diced
- 4 cups Chicken or Vegetable Stock
- 1 cup Half and Half
- 1/4 cup Flour
- 1/4 cup Chives, chopped
- 4 ounces Goat Cheese
- 1/2 cup Seasoned Bread Crumbs
- 1 large Egg, lightly beaten
- 2 tablespoons Olive Oil for frying
Instructions
- Sauté the aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Toss in the sweet onion and sauté until fragrant and translucent, about 4-5 minutes. Stir in the minced garlic and cook for an additional minute until golden.
- Spice it up: Sprinkle in the salt, pepper, and smoked paprika, allowing the aromas to release.
- Add the sun dried tomatoes: Stir in the sun-dried tomatoes, letting their tangy essence meld with the aromatics.
- Add the corn and potatoes: Mix in the corn kernels and diced Yukon gold potatoes, brightening the pot.
- Pour the stock: Carefully pour in the stock, bringing everything to a simmer. Cook for 15-20 minutes, or until the potatoes are tender.
- Mix in the creaminess: Whisk together the half and half and flour until smooth, then pour into the chowder, stirring constantly.
- Finish with chives and goat cheese: Remove from heat and fold in the chives. Garnish with goat cheese as you serve, allowing it to melt slightly into the warm chowder.
Notes
Consider adding zucchini or herbs for customization. This chowder keeps well and can be stored in the refrigerator for up to four days or frozen for three months.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 35mg