Sun-dried tomato corn chowder is a bowl of pure comfort that brings together sweet corn, tangy sun-dried tomatoes, and a rich creamy broth in one pot. I made this on a rainy Sunday afternoon and the smell alone had everyone wandering into the kitchen. It is hearty enough to be a full meal and easy enough for any weeknight.
I had a half jar of oil-packed sun-dried tomatoes sitting in the fridge and decided to throw them into a simple corn chowder. That experiment turned into one of my most requested soups. The tomatoes add a depth and slight tang that takes this chowder somewhere really special. It is cozy, satisfying, and comes together in about 40 minutes. Make this tonight!
Table of Contents
Ingredients for Sun-Dried Tomato Corn Chowder
I always keep a jar of oil-packed sun-dried tomatoes in the fridge because they add so much flavor to soups like this. Every ingredient here is easy to find and works together to build a rich, layered bowl of chowder.
- 1 tbsp olive oil – I recommend using the oil from the sun-dried tomato jar for extra depth of flavor
- 1 large yellow onion (diced)
- 2 cloves garlic (minced)
- 2 medium Yukon Gold potatoes (diced, about 2 cups) – My preference is Yukon Gold because they hold their shape and create a naturally creamy texture
- 4 cups vegetable or chicken broth
- 1 (15 oz) can corn (drained) or 2 cups fresh or frozen corn – In my experience, fire-roasted corn adds a smokier, richer flavor if you can find it
- 1/2 cup oil-packed sun-dried tomatoes (drained and chopped small)
- 1 tsp dried thyme
- 1/2 tsp smoked paprika
- Salt and black pepper to taste
- 1 cup heavy cream or full-fat coconut milk
- 1/4 cup fresh basil (chopped) – I usually add a little extra right before serving for a bright, fresh finish
Step-by-Step Instructions
I recommend prepping all your vegetables before you heat the pan so nothing feels rushed. In my experience, this sun-dried tomato corn chowder comes together smoothly once everything is ready to go.
Step 1: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for 5 to 7 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and cook for 1 more minute until fragrant.
Step 2: Add the diced potatoes, broth, corn, chopped sun-dried tomatoes, thyme, and smoked paprika. Season generously with salt and black pepper. Stir everything together to combine.
Step 3: Bring the pot to a boil over medium-high heat, then reduce to a gentle simmer. Cover and cook for 15 to 20 minutes, or until the potatoes are completely fork-tender.
Step 4: Remove the pot from heat. Use an immersion blender to partially blend the soup, keeping plenty of texture in the bowl. If you do not have an immersion blender, carefully transfer about 2 cups of soup to a regular blender, blend until smooth, and stir it back into the pot. A potato masher also works well for a chunkier finish.
Step 5: Stir in the heavy cream and fresh basil. Return the pot to low heat and warm gently for 3 to 5 minutes. Do not let the soup boil after adding the cream, as this can cause it to separate.
Step 6: Taste and adjust seasoning with more salt, pepper, or a pinch of smoked paprika as needed. Ladle into bowls and serve hot.
Best Pairings for Sun-Dried Tomato Corn Chowder
This creamy, herb-forward chowder pairs beautifully with sides that add crunch, protein, or freshness to balance the rich broth.
Crusty Sourdough Bread: Thick slices of sourdough are made for dunking into creamy chowder. The chewy crust and soft interior soak up every drop of that flavorful broth.
Simple Green Salad: A crisp salad with a light vinaigrette cuts through the richness of the soup and adds a refreshing contrast to each spoonful.
Garlic Bread: Warm, buttery garlic bread echoes the savory notes in the chowder and turns this into a fully satisfying comfort meal. If you enjoy comforting weeknight dinners built on simple ingredients, this cheesy chicken and rice casserole makes a great companion dish for a larger spread.
Grilled Cheese Sandwich: The crispy, buttery bread alongside the silky chowder is a classic pairing that never fails. For a warming soup night, a bowl of this chowder alongside hearty cheddar garlic herb potato soup gives you two cozy options to rotate through the week.
Roasted Pumpkin Seeds: A small handful sprinkled on top right before serving adds a nutty crunch that contrasts the creamy texture beautifully. If you want to serve something with similar autumn-inspired warmth, autumn wild rice soup is another reader favorite worth pairing on a cozy dinner night.
Protein Side: If you want to add some protein to the meal, a simple baked chicken pairs naturally with this chowder. The melt-in-your-mouth chicken breast is an easy, hands-off option that works perfectly alongside a bowl of this soup.
How to Store and Reheat Sun-Dried Tomato Corn Chowder
Store leftover chowder in an airtight container in the refrigerator for up to 4 days. The flavors deepen overnight, which makes this a great make-ahead soup for busy weeknights. The potatoes will absorb some of the liquid as it sits, so the soup may be thicker the next day.
Reheat gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of broth or cream if the chowder has thickened too much. Pro tip: avoid bringing it to a full boil when reheating, as the cream can separate and turn grainy at high heat.
This sun-dried tomato corn chowder also freezes well for up to 3 months. I recommend freezing it before adding the cream for the best texture, then stirring fresh cream in after thawing. Thaw overnight in the refrigerator and reheat gently on the stovetop. If you enjoy soups and stews that reheat beautifully, marry me chicken soup and creamy one-pot broccoli cheddar orzo are two more recipes worth adding to your rotation.
Frequently Asked Questions
Can I make this chowder dairy-free?
Yes. Swap the heavy cream for full-fat coconut milk. It creates a slightly sweet, equally creamy result that works really well with the corn and sun-dried tomatoes.
Can I use fresh corn instead of canned?
Absolutely. Fresh corn cut right off the cob gives the best flavor, especially in summer. Frozen corn works just as well year-round and requires no extra prep beyond measuring.
Do I need an immersion blender?
No. You can mash some of the potatoes directly in the pot with a potato masher to thicken the soup. Or carefully blend 2 cups in a standard blender and stir it back in. Either method works great.
Conclusion
Sun-dried tomato corn chowder is one of those recipes that feels special but takes almost no effort to pull together. The combination of sweet corn and tangy sun-dried tomatoes in a creamy, herb-seasoned broth is genuinely memorable. Give this one a try and I promise it will find a regular spot in your soup rotation. You are going to love this one!
Sun-Dried Tomato Corn Chowder
Ingredients
Equipment
Method
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for 5 to 7 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and cook for 1 more minute until fragrant.
- Add the diced potatoes, broth, corn, chopped sun-dried tomatoes, thyme, and smoked paprika. Season generously with salt and black pepper. Stir to combine.
- Bring the pot to a boil over medium-high heat, then reduce to a gentle simmer. Cover and cook for 15 to 20 minutes, or until the potatoes are completely fork-tender.
- Remove from heat. Use an immersion blender to partially blend the soup, keeping plenty of texture. Alternatively, transfer about 2 cups to a regular blender, blend until smooth, and stir back into the pot. A potato masher also works for a chunkier finish.
- Stir in the heavy cream and fresh basil. Return to low heat and warm gently for 3 to 5 minutes. Do not let the soup boil after adding the cream.
- Taste and adjust seasoning with additional salt, pepper, or smoked paprika as needed. Ladle into bowls and serve hot.
