This Sun-Dried Tomato Corn Chowder is a warm, creamy soup made with sweet corn, soft vegetables, crispy bacon, and sun-dried tomatoes that add a little extra flavor in every bite. It’s cozy, comforting, and the kind of meal you’ll want to come back to again and again. If you prefer something simpler and classic, you might also like my Corn Chowder.
Ingredients & Substitutions
- Bacon: I prefer thick-cut bacon for a heartier flavor, but regular bacon also works. Turkey bacon can be used for a lighter option. After cooking, leave about 1 tablespoon of bacon grease in the pot to help flavor the vegetables.
- Onion, Celery & Carrot: These form the base of the chowder. I use a yellow onion for its mild sweetness, plus diced celery and carrot for flavor and balance. Cook them together until softened.
- Garlic: Fresh minced garlic adds depth and aroma. It’s added after the sun-dried tomatoes so it stays fragrant and doesn’t burn.
- Potatoes: Yukon gold potatoes are my favorite because they turn creamy and tender. Russet or red potatoes also work well. Peel if desired, or leave the skins on for a more rustic texture.
- Corn: This recipe uses both whole kernel corn and creamed corn. The creamed corn makes the chowder extra creamy, while the kernels add sweetness and texture. Frozen corn works if thawed first.
- Chicken Broth: Chicken broth creates the savory base of the chowder and blends with the milk and cream to make it rich and comforting. Chicken stock also works.
- Milk & Heavy Cream: Whole milk and heavy cream combine to create a rich, creamy texture without being too heavy. This is what gives the chowder its classic comfort-food feel.
- Sun-Dried Tomatoes & Oil: Oil-packed sun-dried tomatoes add a deep, slightly tangy flavor that balances the sweetness of the corn. Reserve a small amount of the oil to sauté the vegetables for extra flavor.
- Seasonings (Salt, Pepper, Cayenne, Smoked Paprika): These build flavor throughout the chowder. The smoked paprika adds warmth and depth, while cayenne adds a subtle hint of heat.
FAQs
Can I use frozen corn instead of canned?
Yes, frozen corn works great in this chowder. Just thaw it first before adding it to the pot so it heats evenly and doesn’t water down the soup.
Can I make Sun-Dried Tomato Corn Chowder ahead of time?
Yes, this chowder is great for making ahead. The flavors actually deepen as it sits. Just store it in the refrigerator and reheat gently on the stove before serving.
Do I have to blend part of the chowder?
No, but it’s recommended if you want a thicker, creamier texture. Blend about 1 to 2 cups of the chowder (then return it to the pot). This gives the soup a richer consistency while still keeping plenty of texture from the vegetables and corn.
Can I make this without heavy cream?
You can substitute additional whole milk, but the chowder will be slightly less rich and creamy. For the best texture, I recommend keeping at least some cream in the recipe.
Do I have to use oil-packed sun-dried tomatoes?
Oil-packed sun-dried tomatoes work best because they’re softer and more flavorful. If using dry-packed tomatoes, rehydrate them in warm water first before chopping.
How can I make this chowder thicker?
Blending a portion of the soup is the easiest way to thicken it naturally. You can also let it simmer a bit longer, uncovered, to reduce and thicken slightly.
What to Serve With Sun-Dried Tomato Corn Chowder
This chowder is rich, creamy, and filling, so simple sides work best to round out the meal.
- Bread: Garlic breadsticks, crusty bread like simple sourdough, easy dinner rolls, or butter swim biscuits for dipping
- Salads: A simple side salad or cucumber salad with a light vinaigrette
- Vegetables: Roasted green beans, broccoli, or air fryer carrots for an easy side
- Extras: Buttery crackers or homemade cornbread for a cozy, comforting pairing
How to Store Sun-Dried Tomato Corn Chowder
Refrigerator: Store leftover Sun-Dried Tomato Corn Chowder in an airtight container in the refrigerator for up to 3 to 4 days. Reheat gently on the stove over low heat, stirring occasionally until warmed through. You may need to add a splash of milk or broth to loosen it back up, since it will thicken as it sits.
Freezer: This chowder can be frozen, but keep in mind that soups with cream may separate slightly when thawed. If freezing, let the soup cool completely, then store in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator and reheat slowly on the stove, stirring well to bring it back together.
Sun-Dried Tomato Corn Chowder
Ingredients
- 4 slices thick-cut bacon, chopped
- 1 large yellow onion, diced
- 2 ribs celery, diced
- 1 large carrot, peeled, diced
- 1 to 2 tablespoons oil from the sun-dried tomato jar
- 1 jar (7 ounces) oil-packed sun-dried tomatoes, drained, patted dry, chopped (about 1 cup)
- 2 teaspoons garlic, minced
- 2 medium Yukon gold potatoes, peeled, diced into ½-inch pieces
- 2 cans (15 ounces each) whole kernel corn, drained (or 4 cups fresh or frozen corn)
- 1 can (15 ounces) creamed corn
- 2 teaspoons kosher salt, or to taste
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne pepper
- ½ teaspoon paprika
- 3 cups (24 ounces) chicken broth
- 1 cup whole milk
- 1 cup (238 g) heavy cream
Instructions
- In a large Dutch oven or heavy pot over medium heat, cook the chopped bacon until crisp, 8 to 10 minutes. Use a slotted spoon to remove the bacon and set it aside, leaving about 1 tablespoon of rendered fat in the pot.
- Add the diced onion, celery, and carrot to the pot. Cook for 7 to 8 minutes, stirring occasionally, until the vegetables begin to soften.
- Stir in 1 to 2 tablespoons of the reserved sun-dried tomato oil. Cook for about 30 seconds, just until warmed.
- Add the chopped sun-dried tomatoes and cook for 2 to 3 minutes, stirring occasionally, until they soften and release their flavor.
- Stir in the garlic and cook for about 30 seconds.
- Add the potatoes, corn (whole kernel and creamed), salt, pepper, cayenne, and paprika.
- Pour in the chicken broth, milk, and heavy cream. Stir well to combine.
- Bring the mixture to a gentle simmer, then reduce heat to low. Cook uncovered for 15 to 20 minutes, or until the potatoes are tender.
- Remove 2 cups of the soup and blend until smooth, then stir it back into the pot.
- Return most of the cooked bacon to the chowder and stir to combine. Taste and adjust seasoning as needed.
- Ladle into bowls and top with remaining bacon. Finish with chopped chives or parsley and a few extra bits of sun-dried tomato, if desired.
Did you make this recipe?
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