Ingredients
Scale
- 2 cups fresh corn kernels (or frozen)
- 1 cup sun-dried tomatoes, chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream (or coconut milk for a dairy-free option)
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Step 1: In a large pot over medium heat, add a splash of olive oil and sauté the diced onion until it becomes translucent, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.
- Step 2: Stir in the sun-dried tomatoes and dried thyme, cooking for another 2 minutes to allow the flavors to meld.
- Step 3: Add the corn kernels and vegetable broth to the pot, bringing the mixture to a boil. Once boiling, reduce the heat and let it simmer for about 15 minutes.
- Step 4: Use an immersion blender to blend the chowder slightly, leaving some chunks for texture. If you don't have an immersion blender, carefully transfer half of the chowder to a regular blender, blend until smooth, and return it to the pot.
- Step 5: Stir in the heavy cream (or coconut milk), season with salt and pepper to taste, and warm through for another 5 minutes before serving. Enjoy your chowder hot!
Notes
- For optimal storage, keep any leftover chowder in an airtight container in the refrigerator for up to 3 days; it can also be frozen for up to 2 months, just be sure to leave some space for expansion. When reheating, gently warm the chowder on the stove over low heat, stirring frequently to maintain its creamy texture—avoid boiling to prevent curdling. Serve your Sun-Dried Tomato Corn Chowder with a sprinkle of fresh herbs like parsley or basil on top, and consider adding a side of crusty bread for dipping. For a richer flavor, try roasting the corn kernels before adding them to the pot; this adds a delightful caramelized note that enhances the overall taste of the chowder.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American