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Creamy Sun-Dried Tomato and Sweet Corn Chowder

A rich, velvety comfort soup featuring sweet corn, tangy sun-dried tomatoes, and a creamy, beautifully spiced broth.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 bowls
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil or oil from sun-dried tomatoes
  • 1 large yellow onion finely diced
  • 3 cloves garlic minced
  • 1 medium red bell pepper finely diced (optional)
Spices and Liquids
  • 1 tsp smoked paprika
  • 0.5 tsp dried thyme
  • 0.5 tsp crushed red pepper flakes optional
  • 3 cups vegetable broth or chicken broth
  • 1 cup heavy cream or half-and-half
Main Ingredients & Garnish
  • 4 cups sweet corn kernels fresh, frozen, or canned
  • 0.5 cup oil-packed sun-dried tomatoes drained and thinly sliced
  • 1 handful fresh parsley chopped, for garnish
  • 1 pinch salt and black pepper to taste

Equipment

  • Large Dutch Oven or Soup Pot
  • Immersion blender or stand blender
  • Cutting board and knife
  • Ladle

Method
 

  1. Melt butter and olive oil in a large pot over medium heat. Sauté the diced onion and red bell pepper for 5-7 minutes until soft and translucent.
  2. Add minced garlic, smoked paprika, dried thyme, and red pepper flakes. Cook for 1 minute until fragrant.
  3. Stir in the sweet corn kernels and cook for 2 minutes. Pour in the vegetable broth and bring to a gentle boil.
  4. Reduce heat to low, cover, and simmer for 15-20 minutes until the corn is tender and flavors meld.
  5. Remove from heat. Use an immersion blender to partially puree the soup (about 1/3 of it) directly in the pot to create a naturally creamy base.
  6. Return to low heat. Stir in the heavy cream and half of the sliced sun-dried tomatoes. Heat gently for 3-5 minutes without boiling.
  7. Season with salt and pepper to taste. Ladle into bowls and garnish with the remaining sun-dried tomatoes, fresh parsley, and cracked black pepper.

Notes

To make this dairy-free or vegan, substitute the heavy cream with full-fat canned coconut milk and use olive oil instead of butter. Do not boil the soup after adding the cream to prevent curdling.