Simple Corn Chowder With Sundried Tomatoes

This Corn Chowder with Sundried Tomatoes is the perfect way to end the summer and welcome fall. It’ll keep you warm all winter too! The recipe is so simple to throw together and ready in about 30 minutes, most of it hands off!! What’s not to love?

Here are some other creamy, dreamy bowls of goodness I like to serve when it’s cold outside: this colorful Italian Sausage and Ravioli Soup, Vegetarian corn chowder, my super simple Instant Pot Chicken Enchilada Soup, and, my husband’s favorite, Perfectly Creamy Clam Chowder.

What Makes This Recipe Work?

I don’t know about you, but when cooler temperatures start to appear, I get excited about cooking all those “stick-to-your-ribs” kinds of meals the fall and winter months beg for. “Hearty” is definitely the perfect way to describe this potato corn chowder. Chunky bits of vegetables swimming in a creamy, flavorful base will warm you from the inside out!

“Easy” is a great way to describe this corn chowder recipe! It’s a quick and low-effort dish to serve on busy weeknights or after a long weekend enjoying the weather or shopping. A little chopping, and a little sauteeing, and it’s pretty much done other than the waiting. You’ll also love the wonderful smells that fill the kitchen while it’s cooking and the way it lures the family to the dining table when it’s supper time. 

If you cook for others much, you’ll appreciate how easy this recipe is to adjust for different dietary preferences. Want to make it vegetarian? Simply swap out the chicken stock for your favorite vegetarian version.

Maybe you want to make the potato corn chowder vegan? Sub coconut milk for the cream and use non-dairy cheese for the topping. This chunky vegetable soup has so many wonderful flavors going on, even the vegan version will please whatever crowd you’re feeding. 

Ingredients

• Olive oil- Another neutral oil will work.
• Onions- We like chunky soups, so I chop my onions a little bigger. Chop smaller if the texture bothers you, though.
• Celery- The flavor of celery is a little stronger, so I usually chop this on the finer side.
• Carrots- You can make these pieces bigger as well, but they may take a little longer to cook. 
• Garlic - You can substitute garlic powder if needed, but fresh garlic is really nice here.
• Potatoes- There are so many great varieties of potatoes, but for soups, Yukon gold potatoes are my favorite. I also like to cut these into pretty good-sized chunks.
• Corn- I used frozen corn kernels since we were out of our corn season. If you have fresh, it’ll be extra awesome. Canned will work in a pinch, just be sure it’s drained well. 
• Tomatoes- I buy sun-dried tomatoes packed in oil and chop them finely. If you want to use the dry-packed version, I’d recommend rehydrating them a bit in hot water before substituting.
• Chicken stock- Feel free to substitute with vegetable or “no-chicken” stock for the vegetarian or vegan version. I don’t recommend beef stock just because it can overpower the other flavors.
• Thyme- I use dried thyme for this recipe, but you can clip some fresh from your herb garden. Just remember you’ll need about 3 times as much fresh as dry.
• Pepper- Fresh ground is best.
• Salt- I use kosher. If you’re using canned or even homemade stock, just make sure you taste for seasoning before adding too much salt.
• Heavy cream- You can use half-and-half or evaporated milk if you prefer a lighter dairy product. Want to make this a vegan corn chowder with potatoes and sun-dried tomatoes? Coconut milk is a great plant-based, dairy-free option.
• Corn starch- This will help thicken the soup and give it that velvety texture.
• Parmesan cheese- This is an optional garnish but is a great complement to the flavors of the chowder.

Making the Chowder

1. Saute the onions, carrots, and celery first. You can just throw your veggies in with the stock and get cooking, but I prefer the flavor when the veggies are nice and caramelized.
2. Once they’ve sauteed for a few minutes, add in your corn and potatoes. 
3. Add your chicken stock, sundried tomatoes, and seasoning. 
4. Bring to a boil over medium-high and cook until the potatoes are tender.
5. Once they’re done, combine a little cornstarch with heavy cream and mix it into the hot soup. This will give you a creamy soup and thicken it just slightly. 
6. Garnish if you like.
7. That's it, the Corn Chowder with Sundried Tomatoes is ready to go!!

Tips for Making Corn Chowder with Sundried Tomatoes

• 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’re in the market, Lodge Dutch ovens are amazing.
• This soup is delicious just like it is. If you want to add a little something extra like we did, though, top it with parmesan, a little more of the sundried tomatoes, and a generous sprinkling of fresh ground black pepper. 
• Want to make this even heartier? Add your favorite protein to the soup. Try shredded or chopped chicken, crumbled crispy bacon, or sliced smoked sausage. If you’re keeping it vegetarian or vegan, white beans or a plant-based meat substitute make great additions.
• While I love the nutty quality of parmesan for this soup, you can try queso fresco, goat cheese, ricotta, or aged white cheddar.  
• If you want to avoid the extra fat from the cream or coconut milk, how do you thicken corn chowder? Easy! Pull out a little of the soup and puree it in your blender, then add it back to the pot. You can also just use a potato masher or immersion blender to thicken it to your liking while still keeping a good texture. 

What can be used in place of sun-dried tomatoes?

If you have an extra big harvest of tomatoes from your garden, you can always make your own. The little chewy bits of tomatoes really do make this recipe. If you need a substitute for sun-dried tomatoes, though, you can add a little tomato powder or tomato paste to the stock to mimic the tomato corn chowder flavor.

• Soups