Sweet Corn and Sun-Dried Tomato Chowder with Goat Cheese and Chive Croutons

Recipe by From a Chef's Kitchen

Sweet Corn and Sundried Tomato Chowder with Goat Cheese and Chive Croutons is a lovely summer soup and can be served hot or cold!

Ingredients

• soup
• ¾ cup sun-dried tomato halves (about 10)
• 4 ears sweet corn, husks removed
• 1½ tablespoons olive oil ((divided))
• 1 medium yellow onion (chopped)
• 4 cloves garlic (chopped)
• 1 teaspoon ground cumin
• ½ teaspoon ground turmeric
• zest of one large lemon (divided)
• ¾ cup dry white wine
• 4 cups chicken broth
• 1 cup sour cream
• salt and freshly ground black pepper
• ¼ cup chopped fresh basil plus more for garnish
• croutons
• 4 ounces goat cheese (softened)
• 2 tablespoons chopped fresh chives
• 1 sourdough baguette, cut diagonally into 12 slices

Method

1. INSTRUCTIONS:
2. SOUP
3. Bring 2 cups of water to a boil in a small saucepan. Remove from heat and immerse the sun-dried tomatoes in the water. Set aside.
4. Scrape the kernels from the corn cobs using a serrated knife. (You should have 2 generous cups.) Reserve cobs.
5. Heat olive oil in a soup pot over medium-high heat. Add onions and cook 5 to 7 minutes or until softened. Stir in the garlic, cumin, turmeric and 1 teaspoon lemon zest. Cook 1 more minute. Add the wine, stirring to scrape the bottom of the pan. Add chicken broth, corn and reserved corn cobs. Bring to a boil, reduce heat and simmer covered for 12 minutes. Remove cobs with tongs and discard. Allow to cool slightly.
6. Working in batches, carefully transfer soup to a food processor or blender and process until almost smooth. Drain and chop the sun-dried tomatoes; add to soup.
7. Place sour cream in a small bowl. Add 1 cup of hot soup to sour cream and whisk to combine, then stir mixture into soup. Stir in chopped fresh basil. Keep warm.
8. CROUTONS
9. Preheat broiler. Combine softened goat cheese, chives and remaining lemon zest in a small bowl. Spread onto sourdough slices. Place under the broiler for 5 to 6 minutes or until the goat cheese lightly browns.
10. Garnish each bowl with thinly sliced fresh basil. Serve croutons with soup.

View the recipe instructions at From a Chef's Kitchen