Description
A comforting and creamy chowder featuring fresh corn, sun-dried tomatoes, and goat cheese, perfect for autumn.
Ingredients
Scale
- 2 tablespoons Olive Oil
- 1 cup Sweet Onion, diced
- 3 cloves Fresh Garlic, minced
- 1 teaspoon Salt
- 1/2 teaspoon Freshly Ground Pepper
- 1 teaspoon Smoked Paprika
- 1 cup Sun Dried Tomatoes, chopped
- 2 cups Corn Kernels, fresh-cut
- 2 medium Yukon Gold Potatoes, diced
- 4 cups Chicken or Vegetable Stock
- 1 cup Half and Half
- 1/4 cup Flour
- 1/4 cup Chives, chopped
- 4 ounces Goat Cheese, crumbled
- 1 large Egg, lightly beaten
- 1/2 cup Seasoned Bread Crumbs
- 2 tablespoons Olive Oil for pan-frying
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the sweet onion and sauté until fragrant and translucent, about 4-5 minutes. Stir in the minced garlic and continue cooking for another minute.
- Sprinkle in salt, pepper, and smoked paprika.
- Add the chopped sun-dried tomatoes, stirring to combine all the ingredients beautifully.
- Mix in the corn and diced potatoes.
- Pour in the chicken or vegetable stock, bringing the mixture to a gentle simmer. Cook for 15-20 minutes until the potatoes are tender.
- Whisk together the half and half and flour until smooth, then slowly stir this mixture into the chowder.
- Remove from heat and fold in the chopped chives. Serve garnished with crumbles of goat cheese.
Notes
This chowder tastes even better the next day! Store in the fridge for up to three days. Can be frozen for longer storage.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 40mg