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Sun-dried tomato corn chowder in a white bowl garnished with fresh basil and a swirl of cream

Sun-Dried Tomato Corn Chowder

A creamy, hearty soup combining sweet corn, tangy sun-dried tomatoes, and tender Yukon Gold potatoes in a rich, herb-seasoned broth. Ready in about 40 minutes.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 portions
Course: Dinner, Main Course, Soup
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil or use oil from the sun-dried tomato jar for extra flavor
  • 1 large yellow onion diced
  • 2 cloves garlic minced
  • 2 medium Yukon Gold potatoes diced, about 2 cups
  • 4 cups vegetable or chicken broth
  • 1 15 oz can corn drained, or 2 cups fresh or frozen corn
  • 0.5 cup oil-packed sun-dried tomatoes drained and chopped small
  • 1 tsp dried thyme
  • 0.5 tsp smoked paprika
  • salt and black pepper to taste
  • 1 cup heavy cream or full-fat coconut milk
  • 0.25 cup fresh basil chopped

Equipment

  • Large pot or Dutch oven
  • Immersion blender or regular blender
  • Wooden spoon
  • Measuring cups and spoons

Method
 

  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.
  2. Add the diced potatoes, broth, corn, chopped sun-dried tomatoes, thyme, and smoked paprika. Season generously with salt and black pepper. Stir to combine.
  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.
  4. 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.
  5. 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.
  6. Taste and adjust seasoning with additional salt, pepper, or smoked paprika as needed. Ladle into bowls and serve hot.

Notes

Use the oil from the sun-dried tomato jar instead of plain olive oil for extra flavor. Do not boil the soup after adding cream to prevent separation. To freeze, leave out the cream and stir it in fresh after thawing. Thaw overnight in the refrigerator and reheat gently on the stovetop.