Sun-Dried Tomato Corn Chowder

Sun-Dried Tomato Corn Chowder is the kind of soup that makes you pause mid-bite and reach for the recipe card. I first threw this together on a rainy Tuesday with half a jar of sun-dried tomatoes and a bag of frozen corn, and it turned into one of the most requested soups in my kitchen rotation. The tangy tomatoes, sweet corn, and velvety broth just work in a way that feels both simple and special.

I remember watching those ruby-red tomatoes dissolve into the broth and thinking I had stumbled onto something worth keeping. This Sun-Dried Tomato Corn Chowder hits every craving at once: sweet corn, creamy broth, and tender potatoes with just enough smokiness from the paprika. It is hearty enough for a weeknight dinner, easy enough to pull off in 40 minutes, and comforting enough to serve on repeat all season. This creamy corn chowder with sun-dried tomatoes has become my go-to when I want something warm and satisfying without a lot of fuss.

What You’ll Need to Make This Cozy Chowder

I always reach for oil-packed sun-dried tomatoes for this Sun-Dried Tomato Corn Chowder. They are softer, already seasoned, and melt beautifully into the broth. Yukon Gold potatoes are my top pick here because they hold their shape while adding a natural buttery creaminess that starchy potatoes just cannot match.

• 1 tbsp olive oil
• 1 large yellow onion, diced
• 2 cloves garlic, minced
• 2 medium Yukon Gold potatoes, diced into small, even cubes (about 2 cups) – even cuts mean even cooking
• 4 cups vegetable or chicken broth – low-sodium gives you better seasoning control
• 1 (15 oz) can corn, drained – or 2 cups fresh or frozen corn (fire-roasted corn adds a smoky depth that pairs beautifully with the tomatoes)
• 1/2 cup oil-packed sun-dried tomatoes, drained and chopped into small, even pieces
• 1 tsp dried thyme
• 1/2 tsp smoked paprika
• Salt and black pepper to taste
• 1 cup heavy cream or full-fat coconut milk – coconut milk keeps this dairy-free and adds a gentle sweetness
• 1/4 cup fresh basil, chopped

Personal tip: If your sun-dried tomatoes are packed in herb-infused oil, use a small spoonful of that oil in place of the regular olive oil. It adds a quiet depth of flavor right from the first step.

How to Make Sun-Dried Tomato Corn Chowder Step by Step

Read through all the steps before you start. This corn chowder with sun-dried tomatoes moves quickly once the prep is done, and having everything chopped and measured before the pot heats up makes the whole process smooth and stress-free.

Step 1: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook until softened and translucent, about 5 to 7 minutes. The onion should look glossy and smell sweet. Add the minced garlic and stir for one more minute until fragrant. Watch the garlic closely here because it burns fast and turns bitter.

Step 2: Add the diced potatoes, broth, corn, chopped sun-dried tomatoes, dried thyme, and smoked paprika to the pot. Season generously with salt and black pepper. Stir everything together so the spices coat the vegetables evenly.

Step 3: Bring the soup to a boil over medium-high heat, then reduce to a gentle simmer. Cover the pot and cook for 15 to 20 minutes, or until the potatoes are completely fork-tender. Slide a fork into a potato chunk and if it gives with no resistance, you are ready.

Step 4: Remove the pot from the heat. Using an immersion blender, partially blend the Sun-Dried Tomato Corn Chowder until creamy but still chunky. About 30 to 40 seconds of blending usually does it. Do not over-blend or you will lose the chowder texture. If using a regular blender, transfer no more than 2 cups of hot soup at a time, blend smooth, and return to the pot. Never fill a blender more than halfway with hot liquid because pressure builds and the lid can blow off.

Step 5: Stir in the heavy cream or coconut milk and the fresh basil. Return the pot to low heat and warm through for 3 to 5 minutes. Do not let the soup boil after adding the cream. High heat can cause the cream to break and turn grainy.

Step 6: Taste and adjust seasoning. A little more salt, a crack of fresh pepper, or a tiny squeeze of lemon can make all the flavors pop. This step matters more than people think.

Step 7: Ladle into bowls and serve hot with your favorite toppings.

Perfect Pairings: Best Sides for Sun-Dried Tomato Corn Chowder

This Sun-Dried Tomato Corn Chowder has a rich, slightly tangy flavor profile that pairs best with simple, texturally contrasting sides. Here are some of the best sides for Sun-Dried Tomato Corn Chowder:

Crusty sourdough bread: The chewy crust and open crumb soak up the creamy broth perfectly. The mild tang of sourdough echoes the sun-dried tomatoes in a way that feels intentional.

Simple green salad: A crisp romaine or arugula salad with lemon vinaigrette cuts through the richness and adds a bright, refreshing contrast to each bowl.

Toasted garlic bread: Buttery, crunchy, and satisfying alongside this creamy corn chowder with sun-dried tomatoes. It is an easy weeknight addition that never disappoints.

Grilled cheese sandwich: For maximum comfort food energy, pair a golden grilled cheese with this chowder. The melty, salty cheese and creamy soup are a classic combination for good reason.

Roasted pumpkin seeds: Scattered right on top of the chowder, they add a nutty crunch and a little extra nutrition without any extra cooking.

More Cozy Soups and Bowls to Try Next

If this Sun-Dried Tomato Corn Chowder hit the spot, there are plenty of other comforting soups and hearty bowls worth adding to the weekly rotation. The Creamy Cajun Potato Soup brings a bold, spicy kick with the same kind of creamy, chunky texture that makes chowder so satisfying. For something lighter but equally filling, the Easy Vegetable Orzo Soup is a warm, wholesome option that works any night of the week.

When serving this chowder as part of a bigger meal, pair it with something hearty and crowd-pleasing on the side. The Chunky Potato Dill Soup is another reader favorite that pairs well as a starter before something more substantial, or try the Best Cheesy Tomato Tortellini Soup on nights when everyone wants something cheesy and filling. Both complement the flavors in this creamy corn chowder beautifully.

Storing Your Sun-Dried Tomato Corn Chowder the Right Way

This Sun-Dried Tomato Corn Chowder stores really well and makes excellent leftovers. Let it cool completely before transferring to an airtight container. It keeps in the refrigerator for up to 4 days. For longer storage, freeze in a freezer-safe container for up to 3 months. Note that the cream may separate slightly after freezing, but stirring well while reheating will bring the texture right back together.

To reheat, warm the chowder gently on the stovetop over medium-low heat, stirring occasionally. If it has thickened in the fridge, add a splash of broth or cream to loosen it back up to your preferred consistency. I recommend the stovetop over the microwave because gentle, even heat keeps the texture much smoother.

Pro tip: This Sun-Dried Tomato Corn Chowder genuinely tastes better the next day. The flavors deepen and mellow overnight, making leftovers something to look forward to rather than settle for. You can also thin it out further with extra broth and serve it as a lighter tomato-corn bisque if you want to change things up.

Your Questions About Sun-Dried Tomato Corn Chowder, Answered

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