This Sun-Dried Tomato Corn Chowder brings together the vibrant flavors of ripe corn and tangy sun-dried tomatoes into a creamy, delightful dish that is perfect for lunch or dinner.
Ingredients
Scale:
2 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, minced
3 medium potatoes, diced (about 2 cups)
3 cups vegetable broth or chicken broth
2 cups fresh corn kernels (or frozen corn)
1 cup sun-dried tomatoes, chopped
1 cup heavy cream or coconut milk
Salt and black pepper to taste
1 teaspoon dried thyme or Italian seasoning
Fresh basil or parsley, chopped (for garnishing)
Shredded parmesan cheese (optional)
Instructions
In a large pot, heat the olive oil over medium heat until it shimmers slightly.
Add the diced onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
Toss in the diced potatoes, stirring to coat them in the oil and sauté for 3–4 minutes.
Add the vegetable or chicken broth to the pot. Bring the mixture to a boil, then reduce the heat and simmer for 10–15 minutes, or until the potatoes are tender.
Stir in the corn and chopped sun-dried tomatoes. Allow to simmer for another 5 minutes.
For a creamy texture, blend half of the chowder using an immersion blender or regular blender, then return it to the pot.
Stir in the heavy cream or coconut milk, and season with salt, pepper, and thyme. Heat through for another 2 minutes.
Ladle the chowder into bowls, garnishing with fresh herbs and cheese if desired.
