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Sun-Dried Tomato Corn Chowder

A delightful, creamy soup featuring a medley of sweet corn and tangy sun-dried tomatoes, perfect for summer evenings and cozy dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups corn (fresh, frozen, or canned)
  • 1 cup sun-dried tomatoes (chopped)
  • 1 medium onion (diced)
  • 2 cloves garlic (minced)
  • 4 cups vegetable broth
  • 1 cup heavy cream or coconut milk For a lighter option, use unsweetened coconut milk.
  • 1 teaspoon thyme
  • to taste salt and pepper
  • olive oil for sautéing
  • fresh basil for garnish

Method
 

Preparation
  1. Heat a generous drizzle of olive oil in a large pot over medium heat.
  2. Add the diced onion and minced garlic and sauté until the onions are translucent and fragrant—about 3-5 minutes.
  3. Stir in the corn and chopped sun-dried tomatoes. Cook for another 2 minutes.
  4. Carefully add the vegetable broth to the pot and bring it to a gentle boil.
  5. Once boiling, reduce the heat to low and let it simmer for about 10 minutes.
  6. For a creamy consistency, use an immersion blender to puree part of the soup or transfer half into a traditional blender and return it to the pot.
  7. Stir in the heavy cream or coconut milk, season with thyme, salt, and pepper, and let it simmer for an additional 2-3 minutes.
  8. Serve hot, garnished with fresh basil.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat slowly on the stovetop over medium heat, adding vegetable broth if necessary.