Sun Dried Tomato Corn Chowder | Fit Healthy Recipes
Sun Dried Tomato Corn Chowder
15 mins prepServes 4
A delicious corn chowder made with fresh corn, Yukon gold potatoes, and sun dried tomatoes, topped with crispy goat cheese croutons. This dish combines hearty flavors and creamy textures for a comforting meal.
1: Heat the olive oil in a large pot over medium-low heat.
2: Stir in the onions and garlic with a pinch of salt, pepper, and smoked paprika. Cook until softened, about 5 minutes.
3: Stir in the chopped sun dried tomatoes and cook for another 1 to 2 minutes.
4: Stir in the corn, potatoes, and stock. Bring to a boil, then reduce to a simmer and cover. Cook until the potatoes are fork tender, about 15 to 20 minutes.
5: While the soup simmers, prepare the goat cheese croutons. Slice the goat cheese into rounds.
6: Set up three plates: one with flour, one with beaten egg, and one with breadcrumbs.
7: Heat 2 tablespoons of olive oil in a skillet over medium heat.
8: Dip each goat cheese round in flour, then egg, then breadcrumbs.
9: Cook each piece in the hot oil for about 1 minute per side until golden and crispy.
10: Remove the croutons with a slotted spoon and place on a paper towel to drain excess grease.
11: In a shaker bottle, combine the flour and half and half. Shake well until combined.
12: Slowly pour the mixture into the soup while stirring. Simmer for 5 minutes until thickened.
13: Taste and adjust seasoning if needed. Stir in most of the chives, reserving a few for topping.
14: Serve the chowder topped with extra sun dried tomatoes, fresh corn, and a goat cheese crouton.
