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Sun-Dried Tomato Corn Chowder

A creamy and flavorful chowder made with sweet corn and tangy sun-dried tomatoes, perfect for any family gathering.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American, Vegetarian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup sun-dried tomatoes Rehydrated if dried
  • 2 cups corn (fresh or canned) If using fresh, remove kernels from cob
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup heavy cream Can be substituted with coconut cream for a dairy-free option
  • 2 tablespoons olive oil
  • to taste salt and pepper
  • fresh basil for garnish (optional)

Method
 

Preparation
  1. Gather your sun-dried tomatoes, corn, onion, garlic, vegetable broth, heavy cream, olive oil, and spices.
  2. If you’re using fresh corn, be sure to remove the kernels from the cob beforehand.
Cooking
  1. In a large pot, heat the olive oil over medium heat.
  2. Add the diced onion and sauté for about 3-4 minutes, or until translucent.
  3. Stir in the minced garlic and cook for another minute until fragrant.
  4. Toss in the sun-dried tomatoes followed by the corn. Sauté for an additional 2-3 minutes.
  5. Pour in the vegetable broth and bring the mixture to a gentle boil.
  6. Reduce the heat to a simmer and let it cook for about 10 minutes.
  7. Add the heavy cream and stir well. Season with salt and pepper to taste.
  8. Allow the chowder to warm through for about 5 more minutes.
Serving
  1. Serve hot in bowls, garnished with fresh basil if desired.

Notes

For variations, consider adding diced potatoes or chickpeas for extra protein. This chowder also freezes well for 2-3 months.