Sun-Dried Tomato Corn Chowder
A creamy summer soup that blends sweet corn with sun-dried tomatoes, perfect for warm days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup sun-dried tomatoes, chopped
- 2 cups corn (fresh or frozen)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Heat the Base: In a large pot, heat olive oil over medium heat. Add the diced onion and minced garlic, sautéing until the onion is translucent.
- Add Summer Flavors: Add the sun-dried tomatoes and corn, stirring for another 2-3 minutes, allowing the ingredients to mingle and release their aromatic goodness.
- Create the Chowder Base: Pour in the vegetable broth and bring to a boil. Reduce heat and let simmer for 10-15 minutes, so the flavors can deepen and blend beautifully.
- Stir in the heavy cream and season with salt and pepper. Allow it to cook for an additional 5 minutes, creating that lush, creamy texture we crave in chowder.
- Serve with Love: Serve hot, garnished with fresh basil, and enjoy the comforting embrace of this summery soup.
Notes
This chowder pairs well with crusty bread or a light salad. It can be made ahead and tastes even better the next day.
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 5g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 60mg