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Bowls of Sun-Dried Tomato Corn Chowder on a wooden table with sun-dried tomatoes.
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Sun-Dried Tomato Corn Chowder

This Sun-Dried Tomato Corn Chowder is a rich, creamy soup made with sweet corn, tender vegetables, smoky bacon, and sun-dried tomatoes for extra depth of flavor!
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Dinner, Main Course, Side Dish, Soup
Keyword: Sun-Dried Tomato Corn Chowder
Servings: 6 people
Calories: 420kcal
Author: Amanda Rettke--iamhomesteader.com

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.

Nutrition

Serving: 1portion | Calories: 420kcal