Description
A comforting chowder filled with sweet corn and tangy sun-dried tomatoes, perfect for chilly evenings.
Ingredients
Scale
- 2 tablespoons Olive oil
- 1 cup Sweet onion, diced
- 3 cloves Garlic, minced
- 1 teaspoon Salt
- 1/2 teaspoon Freshly ground pepper
- 1 teaspoon Smoked paprika
- 1 cup Sun dried tomatoes
- 2 cups Corn kernels, fresh-cut
- 2 medium Yukon gold potatoes
- 4 cups Chicken or vegetable stock
- 1 cup Half and half
- 1/4 cup Flour
- 1/4 cup Chives, chopped
- 4 ounces Goat cheese
- 1/2 cup Flour (for optional toppings)
- 1 large egg, lightly beaten
- 1/2 cup Seasoned bread crumbs
- 2 tablespoons Olive oil (for pan-frying)
Instructions
- Sauté the onion and garlic in olive oil.
- Season with salt, pepper, and smoked paprika.
- Incorporate sun-dried tomatoes and corn kernels.
- Add potatoes and stock, bring to a boil, then simmer.
- Create creaminess by whisking together half and half and flour, then stir into chowder.
- Allow to simmer, then stir in chives and more sun-dried tomatoes.
- Serve garnished with goat cheese.
Notes
For a dairy-free version, replace half and half with coconut milk. This dish can be made ahead and stored in the fridge for up to three days.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 30mg