Ingredients
Scale
- 2 cups fresh corn (or frozen if you prefer)
- 1 cup sun-dried tomatoes, chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- 1 teaspoon thyme (fresh or dried)
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions
- Gather and prepare all ingredients.
- Heat olive oil in a large pot and sauté diced onion until translucent, then add minced garlic.
- Stir in chopped sun-dried tomatoes and cook for 2-3 minutes.
- Pour in the broth and bring to a gentle boil, then reduce heat and simmer for 10 minutes.
- Add corn and simmer for another 5-7 minutes.
- Stir in heavy cream, season with salt, pepper, and thyme, and simmer for 5 more minutes.
- Ladle into bowls, garnish with parsley, and serve hot.
Notes
- Feel free to adjust the seasoning to your taste.
- This chowder can be made with either vegetable or chicken broth depending on your preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian