Sun-Dried Tomato Corn Chowder
A creamy and flavorful chowder made with sweet corn and tangy sun-dried tomatoes, perfect for any family gathering.
Equipment
- large pot
Ingredients
Main Ingredients
- 1 cup sun-dried tomatoes Rehydrated if dried
- 2 cups corn If using fresh, remove kernels from cob
- 1 medium onion diced
- 2 cloves garlic minced
- 4 cups vegetable broth
- 1 cup heavy cream Can be substituted with coconut cream for a dairy-free option
- 2 tablespoons olive oil
- to taste salt
- to taste pepper
- fresh basil for garnish (optional)
Instructions
Preparation
- Gather your sun-dried tomatoes, corn, onion, garlic, vegetable broth, heavy cream, olive oil, and spices.
- If you’re using fresh corn, be sure to remove the kernels from the cob beforehand.
Cooking
- In a large pot, heat the olive oil over medium heat.
- Add the diced onion and sauté for about 3-4 minutes, or until translucent.
- Stir in the minced garlic and cook for another minute until fragrant.
- Toss in the sun-dried tomatoes followed by the corn. Sauté for an additional 2-3 minutes.
- Pour in the vegetable broth and bring the mixture to a gentle boil.
- Reduce the heat to a simmer and let it cook for about 10 minutes.
- Add the heavy cream and stir well. Season with salt and pepper to taste.
- Allow the chowder to warm through for about 5 more minutes.
Serving
- Serve hot in bowls, garnished with fresh basil if desired.
Notes
For variations, consider adding diced potatoes or chickpeas for extra protein. This chowder also freezes well for 2-3 months.
Nutrition
Serving: 1bowlCalories: 350kcal
Tried this recipe?Let us know how it was!