This Simple Corn Chowder with Sundried Tomatoes is the perfect way to end the summer and welcome fall. It is so simple to throw together and ready in about 30 minutes, most of it hands off!! You are going to love this!
Making the Chowder
I love to make my soups and chowders in this enameled Dutch oven. It holds and evenly distributes heat so well, making it ideal for almost any dish. If you are in the market, this Lodge Dutch oven is amazing.
You can always just throw your veggies in with stock and get cooking, but I actually like to saute the onions, carrots and celery first. I love the flavor.
Once they have sauteed for a few minutes, add in your corn and potatoes. There are so many great varieties of potatoes, but for soups Yukon gold, or gold potatoes are my favorite. I also prefer to cut them in pretty good-sized chunks too. I am not sure why? Other than it just feels right!
Which Stock (broth) to use?
You can either use a veggie stock or chicken stock like I did here. I had chicken stock on hand, so it was used. Veggie stock is great as well, having used it many times and love it as well. I don’t recommend beef broth for this, but that is also a personal thing.
Add in your sundried tomatoes and seasoning. That is it. Turn on medium-high and set to boil. Boil until your potatoes are tender.
Once the potatoes are tender, mix a little cornstarch with heavy cream. Mix it into the hot soup. This will give you a creamy soup and thicken it just slightly. That’s it, the Corn Chowder with Sundried Tomatoes is ready to go!!
The Finished Corn Chowder with Sundried Tomatoes
This soup is delicious just like it is. If you want to add a little something a little extra, we topped ours with a little more of the sundried tomatoes, parmesan and a generous sprinkle of fresh ground black pepper.
Just look at this bowl of goodness!! If you are looking for other soup ideas, check these out too!!
Simple Corn Chowder with Sundried Tomatoes
- enameled dutch oven or other soup pot
- 3 tablespoons olive oil
- 1 cup chopped onions We like a chunky soups, so my onions are always chopped a little bigger. If you prefer, chop smaller!
- 1 cup chopped celery
- 1 cup chopped carrots
- 2 tablespoons minced garlic
- 4 cups chunked potatoes I love using gold potatoes in soup. They are so creamy and perfect!
- 5 cups corn I used frozen as we out of our corn season. If you have fresh, it is awesome. You can also used canned if you prefer
- 1/2 cup chopped sundried tomatoes
- 5-6 cups chicken or vegetable stock
- 1/2 teaspoon ground thyme
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt This will be adjusted at the end as needed
- 3/4 cup heavy cream you can use evaporated milk if you prefer a lighter dairy product. Coconut milk is a great vegan and dairy free option as well.
- 2 tablespoons cornstarch
- 1/4 cup parmesan cheese plus more for topping
- Make sure and read instructions through before starting the recipe. Heat pan over medium heat. Once it is hot, add in your olive oil. Give it about 30 seconds and add in your onions, celery and carrots. Saute, mixing occasionally for about 3 minutes. Add in garlic and mix another 30 seconds. Next comes the potatoes, corn, sundried tomatoes, seasonings and stock. Mix well. Allow to boil and cook until the potatoes are tender. Mine took about 15 minutes after boiling. Add parmesan and mix in. In a small bowl, mix the cream and cornstarch. I like to do this with a whisk to make sure it is mixed in well. Slowly pour the slurry (cream and cornstarch solution) into the pan while mixing carefully. Allow to cook for about 1 minute and remove from heat. Taste the soup and adjust seasonings as needed. That's it. The soup is done!! I told you, it is so simple. I like to top mine with extra parm, a little bit more sundried tomatoes and a good sprinkle of freshly ground pepper. You are free to top if and how you choose!Now, sit back and enjoy. You deserve it!!