Ingredients
Chowder Base
- 2 tablespoons Olive oil
- 1 cup Sweet onion, diced
- 3 cloves Garlic cloves, minced
- 1 teaspoon Salt
- 1/2 teaspoon Freshly ground pepper
- 1 teaspoon Smoked paprika
- 1 cup Sun dried tomatoes, chopped
- 2 cups Corn kernels, fresh-cut
- 2 medium Yukon gold potatoes, peeled and diced
- 4 cups Chicken or vegetable stock
- 1 cup Half and half
- 1/4 cup Flour
- 1/4 cup Chives, chopped
Goat Cheese Croutons
- 4 ounces Goat cheese, chilled and sliced
- 1/2 cup Flour
- 1 large egg, lightly beaten
- 1/2 cup Seasoned bread crumbs
- 2 tablespoons Olive oil
Instructions
- Sauté Aromatics: Heat the olive oil in a large pot over medium-low heat. Add the diced sweet onion and minced garlic along with salt, pepper, and smoked paprika. Cook until softened and fragrant, about 5 minutes.
- Add Sun Dried Tomatoes: Stir in the chopped sun dried tomatoes and cook for another 1 to 2 minutes to infuse the flavors into the base.
- Simmer Vegetables: Add the corn kernels, diced Yukon gold potatoes, and chicken or vegetable stock to the pot. Bring to a boil, then reduce the heat to a gentle simmer. Cover and cook until potatoes are fork-tender, about 15 to 20 minutes.
- Prepare Goat Cheese Croutons: While the chowder simmers, slice goat cheese into rounds. Set up three plates for coating: one with flour, one with the beaten egg, and one with seasoned bread crumbs. Heat olive oil in a skillet over medium heat. Dip each goat cheese slice into flour, egg, then bread crumbs, and pan-fry for about 1 minute per side until golden and crispy. Drain on paper towels.
- Thicken Chowder: In a shaker bottle or bowl, combine flour and half and half, shaking or whisking until smooth. Slowly pour this mixture into the chowder while stirring continuously. Allow it to simmer for an additional 5 minutes until thickened. Taste and adjust seasoning as needed.
- Finish and Serve: Stir in most of the chopped chives, reserving some for garnish. Ladle chowder into bowls and garnish with extra sun dried tomatoes, fresh corn kernels, reserved chives, and a crispy goat cheese crouton on top for the perfect finishing touch.
Notes
- You can substitute half and half with heavy cream or whole milk for a richer or lighter chowder, respectively.
- Use vegetable stock to make the chowder vegetarian; otherwise, chicken stock adds more depth of flavor.
- For a gluten-free version, substitute regular flour and bread crumbs with gluten-free options.
- Ensure the goat cheese is well chilled before slicing to make crouton preparation easier.
- The chowder can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
