Corn Chowder with Sun-dried Tomatoes and Crispy Feta

It may be summer but you can’t deny a good corn chowder when the corn is just so sweet! I added coconut milk to thicken it up and make it a little healthier. Then big pieces of corn, sun dried tomatoes and crispy feta. It comes together in about 20 minutes and will keep in the fridge for about 4-5 days.

Ingredients

• 1 tbsp. olive oil
• 1 tbsp. butter
• 1 small yellow onion
• 4 garlic cloves, peeled and minced
• 1/4 cup sun-dried tomatoes, drain if in the oil, plus a couple for garnishing
• 3 1/2 cups of corn, cut fresh from the cob, plus more for garnish
• 1 1/4 cup Yukon gold potatoes, small dice
• 1/4 tsp smoked paprika
• 2 tbsp. flour
• 4 cups vegetable stock
• 1 cup unsweetened coconut milk
• fresh herbs for garnish on top, parsley, thyme, basil
• salt and black pepper to taste

Crispy Feta

• 1 block feta
• 1/2 cup flour
• 1 egg
• 1/2 cup panko bread crumbs

Directions

In a large pot, heat the oil and butter over medium heat add the onions and garlic and cook until translucent about five minutes.

Stir in the sun-dried tomatoes, corn and potatoes and smoked paprika. Cook for another 5 minutes until the veggies start to get tender, then sprinkle over the flour and cook for another minute. Season with salt and pepper along the way. Then cover with the vegetable stock and bring to a boil and reduce the heat to medium low. Let it continue to cook for about about 15-20 minutes.

While the soup simmers, make the crispy feta. In three separate shallow bowls or plates, place the flour in one, the beaten egg in another and the panko bread crumbs in the third. Heat a large skillet with a little bit of oil in the bottom to medium heat. Dredge the whole block in the flour and shake off the excess then dip in the egg and make sure all sides are covered. Then finally into the panko bread crumbs. Once the oil is hot, fry all sides about 1-2 minutes on each side until it is golden brown. Once all sides are browned remove from heat and place on a paper towel to absorb any oil.

Add the coconut milk to the soup and let it go for another 5 minutes. Carefully, blend the soup in batches in a blender until smooth and pour back into the pot to heat back up and finish seasoning. Laddle into serving bowls and top with the fresh corn, sun-dried tomatoes, cut the crispy feta into large cubes, and herbs. Serve and enjoy!!