Simple Corn Chowder with Sundried Tomatoes
This delicious chowder is perfect, quick to make and delicious!!
Servings: 6 servings
Equipment
- enameled dutch oven or other soup pot
Ingredients
- 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
- ½ cup chopped sundried tomatoes
- 5-6 cups chicken or vegetable stock
- ½ teaspoon ground thyme
- ½ teaspoon ground black pepper
- ½ teaspoon salt This will be adjusted at the end as needed
- ¾ 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
- ¼ cup parmesan cheese plus more for topping
Instructions
- Make sure and read the instructions 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 for 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.
- 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!
Notes
- 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.