Creamy Sun-Dried Tomato Corn Chowder
A delicious and comforting chowder made with sweet corn and sun-dried tomatoes, perfect for chilly evenings.
Ingredients
Main Ingredients
- 1 cup sun-dried tomatoes, chopped
- 2 cups sweet corn (fresh, frozen, or canned)
- 2 medium potatoes, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream or coconut milk Use coconut milk for a dairy-free option.
- 2 tablespoons olive oil
- to taste Salt and pepper
- for garnish Fresh herbs (like basil or parsley)
Instructions
Cooking
- In a large pot, heat olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant.
- Add the diced potatoes and vegetable broth to the pot, bringing it to a boil.
- Once boiling, reduce the heat and simmer until the potatoes are tender, about 15 minutes.
- Stir in the sweet corn and sun-dried tomatoes.
- Pour in the heavy cream or coconut milk and season with salt and pepper.
- Simmer for an additional 5-10 minutes until heated through.
- Garnish with fresh herbs and serve warm.
Notes
Store leftovers in airtight containers in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat gently on the stove.