Chilled Corn Chowder with Sun-Dried Tomatoes

Chilled Corn Chowder with Sun-Dried Tomatoes is an amazing soup, especially when the temperature is really heating up outside!  I came across this soup when we were visiting La Quinta, California for a James Beard Gala and it’s been on my mind ever since.   The toasts topped with the goat cheese and chive spread make it all come together for a taste sensation you and your loved ones won’t soon forget.   125% Loon Approved!

Chilled Corn Chowder with Sun-Dried Tomatoes

This Chilled Corn Chowder with Sun-Dried Tomatoes is just exploding with flavor. Make this ahead of time to really let the flavors meld. This chowder is very versatile and you can serve this soup hot or cold. We love it both ways.
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Course: Soup
Cuisine: American
Keyword: Chilled Soup, corn
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 6 people
Calories: 224kcal



  • 1 whole head of garlic
  • 1 tbsp olive oil
  • Salt and pepper


  • 4 ears sweet corn husks removed
  • 1 1/2 tbsp olive oil
  • 2 cups yellow onion chopped
  • 1 tbsp fresh tarragon chopped, plus more for garnish
  • 1 tsp ground cumin
  • 1/4 tsp ground turmeric
  • 1 1/2 tsp minced lemon zest
  • 4 1/2 cups chicken stock
  • 3/4 cup dry white wine
  • 1 tbsp of the roasted garlic
  • 3/4 tbsp fresh lemon juice
  • 1 cup sour cream
  • 1 cup sun-dried tomatoes re-hydrated in water and drained
  • Kosher salt and freshly ground black pepper


  • 4 oz goat cheese
  • 1 tbsp minced chives
  • 1 baguette cut on the diagonal into 1/4-inch slices



  • Pre-heat the oven to 350 F.
  • Cut off just the very top of whole garlic head so that the cloves of garlic are just barely exposed.
  • Drizzle top with olive oil and sprinkle lightly with salt and pepper.
  • Cover in aluminum foil, leaving a small area open at the top.
  • Roast garlic for 45 to 50 minutes.
  • Remove from oven and let cool slightly, then squeeze the garlic cloves out of the head and discard the skin.


  • Using a serrated knife, remove corn from cob by scraping down the cob (this will give you about 2 cups). Reserve the cobs.
  • In a large pot, heat olive oil over medium heat.
  • Add onions, tarragon, cumin, turmeric, and 1 teaspoon lemon zest and saute for 7 to 8 minutes.
  • Add corn, reserved corn cobs, stock, and wine and bring to a boil.
  • Reduce heat to a simmer and cook, covered, for 12 minutes. Remove cobs with tongs.
  • Carefully transfer soup mixture to a blender and add the roasted garlic, lemon juice and sour cream. Puree (you may need to do this in batches).
  • Add sun-dried tomatoes and give it a couple quick pulses.
  • Stir thoroughly and season to taste with salt and pepper.
  • Place in the refrigerator for 4 hours.


  • Mix goat cheese, chives, and 1/2 teaspoon lemon zest together and refrigerate until ready to serve.
  • When ready to serve the soup, spread goat cheese-chive mixture on bread slices.
  • Place under broiler for about 5 to 6 minutes, until goat cheese starts to brown slightly.
  • Place 1 or 2 toasts in each bowl of soup and garnish with chopped tarragon.


Calories: 224kcal
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