Description
This sun-dried tomato corn chowder is a cozy, creamy vegetarian soup that blends sweet corn with the rich, tangy depth of oil-packed sun-dried tomatoes. Finished with a smoky touch of paprika, it’s quick to make, nourishing, and perfect for weeknight comfort.
Ingredients
Scale
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 3/4 cup sun-dried tomatoes (packed in oil), chopped
- 3 cups corn kernels (fresh or frozen)
- 2 cups vegetable broth
- 1 1/2 cups milk or dairy-free alternative
- 1/2 cup heavy cream or coconut cream
- 1/2 tsp smoked paprika
- Salt and pepper, to taste
- Optional toppings: fresh basil, parmesan, chili flakes
Instructions
- Heat olive oil in a large soup pot over medium heat. Add onion and cook until soft, about 5 minutes. Stir in garlic and cook 1 minute more.
- Stir in sun-dried tomatoes and corn. Cook 2–3 minutes to bloom flavors.
- Pour in vegetable broth, milk, and cream. Add smoked paprika, salt, and pepper. Bring to a gentle simmer and cook 10–15 minutes, stirring occasionally.
- Use an immersion blender to partially blend for a creamy-yet-chunky texture, or blend half in a blender and return to the pot.
- Taste and adjust seasoning. Serve hot with basil, parmesan, or chili flakes if desired.
Notes
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 40mg