Heat 2 tablespoons of olive oil in a large pot over medium-low heat. Once shimmering, add 1 diced sweet onion, 2 cloves of minced garlic, a pinch of salt, and freshly ground pepper. Stir in 1 teaspoon of smoked paprika and sauté the mixture for about 5 minutes until the onions are translucent and fragrant. Add ½ cup of chopped sun-dried tomatoes, cooking for an additional 1-2 minutes to infuse their flavors.

Pour in 4 cups of corn kernels and 2 cups of chopped Yukon gold potatoes into the pot. Add 4 cups of chicken or vegetable stock, bringing the mixture to a rolling boil over high heat. Once it reaches a boil, reduce the heat to low and let it simmer for 15-20 minutes, stirring occasionally, until the potatoes are fork-tender and the chowder thickens slightly.

While the chowder simmers, slice 4 ounces of goat cheese into rounds, then dredge each piece in flour. Dip the coated cheese in 1 beaten egg, followed by a coating of seasoned breadcrumbs. In a separate skillet, heat a tablespoon of olive oil over medium heat. Fry the croutons for about 1 minute on each side until golden and crispy; drain on paper towels to remove excess oil.

In a shaker bottle, mix ¼ cup of flour with 1 cup of half and half until smooth. Gradually stir this mixture into the simmering chowder, ensuring no lumps remain. Cook for an additional 5 minutes over low heat, allowing the chowder to thicken and achieve a creamy consistency that perfectly complements the flavors of sun-dried tomatoes and sweet corn.

Ladle the creamy Sun Dried Tomato Corn Chowder into warm bowls, ensuring each serving has an even distribution of corn and potatoes. Garnish with extra chopped sun-dried tomatoes, fresh corn, and a crispy goat cheese crouton placed on top. Finish with a sprinkle of chopped chives for a fresh touch, adding vibrant color to this comforting dish.