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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 combines sweet fresh corn with tangy sun-dried tomatoes in a rich, velvety broth. This light yet indulgent chowder is perfect for warm days, offering a refreshing burst of summer flavors with a creamy texture that is easy to prepare and highly customizable for any occasion.

  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

Main Ingredients

  • 1 to 2 cups fresh corn kernels
  • 1/2 cup sun-dried tomatoes, chopped (rehydrated if dried)
  • 1 medium yellow onion, diced
  • 2 to 3 garlic cloves, minced
  • 4 cups vegetable or chicken broth
  • 1 cup heavy cream or coconut milk
  • 2 tablespoons butter or olive oil
  • 2 teaspoons fresh herbs (thyme or basil), chopped
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Prepare the aromatics: Heat butter or olive oil in a large pot over medium heat. Add diced onions and sauté until translucent, about 4-5 minutes. Add minced garlic and cook for another minute until fragrant.
  2. Add corn and sun-dried tomatoes: Stir in fresh corn kernels and chopped sun-dried tomatoes. Cook for 3-4 minutes to allow flavors to meld with the aromatics.
  3. Pour in broth and simmer: Add vegetable or chicken broth to cover the vegetables. Bring to a gentle simmer and cook for about 10 minutes, allowing flavors to develop and the corn to soften.
  4. Blend a portion of the soup: Carefully transfer half of the chowder to a blender and pulse until smooth. Return the blended mixture to the pot and stir gently to combine with the chunky soup.
  5. Add cream and season: Stir in heavy cream or coconut milk to enrich the chowder’s texture. Season with salt, pepper, and fresh thyme or basil to taste. Heat through but avoid boiling to keep the cream smooth.

Notes

  • Use fresh seasonal corn for the best sweetness and texture.
  • Soak sun-dried tomatoes in warm water before chopping for easier preparation and better flavor integration.
  • Blend only half the chowder for a creamy texture while keeping some comforting chunks.
  • Avoid boiling the chowder after adding cream to prevent curdling.
  • Adjust thickness by adding more broth or cream as desired.
  • Author: Lina
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Appetizers
  • Method: Stovetop Cooking
  • Cuisine: American
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 cup
  • Calories: 250
  • Sugar: 6g
  • Sodium: 600mg
  • Fat: 18g
  • Saturated Fat: 8g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 3g
  • Protein: 4g
  • Cholesterol: 30mg

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