Sun Dried Tomato Corn Chowder

Ah, soup season is upon us, but we are still soaking in our sweet summer, tomato harvest. With fresh tomatoes on their way out, we have this brilliant, sun dried tomato recipe just for you. Go on, savor and save this recipe to enjoy on those crisp, fall days to come.


chowder.jpg

Ingredients

olive oil: 1 tablespoon

sweet onion: 1 small, diced

garlic cloves: 2, minced

salt: ½ teaspoon

pepper: ½ teaspoon, freshly ground

smoked paprika: ½ teaspoon

sun dried tomatoes: ¼ cup chopped, drain if they are in oil, plus more for topping

corn kernels: 2 cups, cut fresh from the cob, plus extra for topping

yukon gold potatoes: 1 ½ cups, chopped

chicken or vegetable stock: 4 cups

half and half: 1 ½ cups

flour: 1 ½ tablespoons

chopped chives: ¼ cup, fresh

Goat Cheese Croutons

goat cheese: 1, 11 ounce log (cold, right from the fridge)

flour: ¼ cup

egg: 1 large, lightly beaten

seasoned bread crumbs: 1 cup

olive oil: for pan frying

Instructions

  1. Heat the olive oil in a large pot over medium-low heat. Stir in the onions and garlic with a pinch of salt and pepper and smoked paprika and cook, stirring often, until softened, about 5 minutes. Stir in the chopped sun dried tomatoes and cook for another 1 to 2 minutes.

  2. Stir in the corn, potatoes and stock. Bring the mixture to a boil, reduce it to a simmer and cover, cooking until the potatoes are fork tender, about 15 to 20 minutes.

  3. While the soup simmers, make the goat cheese croutons. Slice the goat cheese into rounds - this can be as many rounds as you want, but I do 6 or so. Place the flour on one plate, the beaten egg on another and the breadcrumbs on a third. Heat a large skillet over medium heat and add 2 tablespoons olive oil. Dip each goat cheese piece in flour, then in egg, then in breadcrumbs. Place it in the hot oil and cook for 1ish minute per side until it’s golden and crispy. Remove with a slotted spoon and place it on a paper towel to remove excess grease.

  4. In a shaker bottle, add the flour to the half and half and shake well until it is combined. Slowly pour it into the soup mixture while stirring. Simmer the mixture for 5 minutes – it should thicken up. Taste and season additionally if needed. Stir in most of the chives, reserving a few for topping.

  5. Serve, topping the bowl with extra sun dried tomatoes, fresh corn off the cob and a goat cheese crouton!


Recipe was originally posted on How Sweet eats

Read the full article here.

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