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Sun-Dried Tomato Corn Chowder Creamy Summer Soup

Sun-Dried Tomato Corn Chowder Creamy Summer Soup

Sun-Dried Tomato Corn Chowder Creamy Summer Soup is a vibrant and refreshing dish that combines the sweetness of fresh corn with the tangy depth of sun-dried tomatoes, all enveloped in a luscious, creamy base. Perfect served warm or slightly chilled, this chowder offers a bright and bold flavor experience with a creamy yet light texture, ideal for summer days and cozy evenings.

  • Total Time: 40 minutes
  • Yield: 6 servings 1x

Ingredients

Scale

Vegetables

  • 2 cups fresh corn kernels (about 3–4 ears)
  • 1/2 cup sun-dried tomatoes, chopped
  • 1 medium yellow onion, finely chopped
  • 2 garlic cloves, minced

Liquids & Fats

  • 4 cups vegetable or chicken broth
  • 1 cup heavy cream or coconut milk
  • 2 tablespoons butter or olive oil

Herbs & Seasonings

  • 2 tablespoons fresh basil or thyme, chopped
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Prepare the Vegetables: Finely chop the onion and mince the garlic. Cut fresh corn kernels off the cob, and chop sun-dried tomatoes into small pieces. These fresh and dried veggies create the flavor foundation.
  2. Sauté the Aromatics: Heat butter or olive oil in a large pot over medium heat. Add onions and garlic, cooking until translucent and fragrant—about 3 to 5 minutes. This step unlocks the sweetness and depth you’ll taste throughout the chowder.
  3. Build Flavor with Sun-Dried Tomatoes: Add the chopped sun-dried tomatoes to the pot. Stir for a couple of minutes to release their concentrated flavor and slightly soften them.
  4. Add Corn and Broth: Mix in the fresh corn kernels, then pour in your vegetable or chicken broth. Bring everything to a gentle simmer and let it cook for 10 minutes so the flavors meld beautifully.
  5. Blend Half the Soup: Carefully ladle half of the soup into a blender and pulse until smooth. This step gives the chowder its creamy texture without adding cream just yet, keeping it perfectly balanced.
  6. Combine and Add Cream: Return the blended soup to the pot and stir in your heavy cream or coconut milk. Warm through on low heat, ensuring it doesn’t boil to prevent curdling.
  7. Season and Add Herbs: Finish with salt, pepper, and fresh herbs like basil or thyme. Give a final stir and taste for seasoning before serving.

Notes

  • Use fresh corn whenever possible for the best sweetness and texture.
  • If sun-dried tomatoes are very dry, soak them briefly in warm water to soften.
  • Blending part of the chowder adds creaminess without extra heavy cream, keeping it light yet rich.
  • Simmer gently after adding cream to maintain a smooth, velvety texture without curdling.
  • Season the chowder in stages to develop maximum flavor depth.
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Appetizers
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 cup
  • Calories: 210
  • Sugar: 6g
  • Sodium: 550mg
  • Fat: 14g
  • Saturated Fat: 7g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 16g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 35mg

Keywords: sun-dried tomato, corn chowder, creamy soup, summer soup, vegetarian, gluten free, easy recipe