We can’t live in Panera Bread but we can make delicious summer corn chowder at home!
The vegetarian-friendly summer corn chowder pairs perfectly with a vibrant green salad or a thick slice of crusty bread. It is loaded with a handful of vegetables to give you a wonderfully chunky bite with each spoonful.
Here is the recipe, don’t hesitate to have a try, it’s not difficult as you imagined!
Panera Corn Chowder Ingredients
This Panera chowder ripoff is delicious because it uses wholesome, fresh ingredients. This well-liked soup is elevated by the addition of real cream, poblano pepper, and cilantro.
- Corn: You can use sweet corn kernels that are fresh or frozen. Fresh sweet corn that has been cut off the cob and added directly to the soup does enhance flavor.
- Poblano peppers: These flavorful but non-hot Mexican peppers add a distinctive flavor.
- When possible, lime juice should be consumed fresh. (I know I say it all the time, but fresh citrus juice has a softer acidity and tastes better.)
- Russet potatoes are the ideal potato for creamy soups and chowders because they soften nicely and their floury interiors melt into the other ingredients. Red potatoes also add good color and flavor if you don’t have russets.
- The finished chowder has a silky texture thanks to fresh, half-and-half cream. Any cream that is between 10% and 18% M.F. is half and half cream. (milk fat) and is also sometimes called coffee cream. 18% gives a richer and thicker result and 10% is a little lighter but still has the cream flavor. Use what you like, and heavy cream can be added if you really want it to be rich.
To see quantities:
- ¼ cup Butter
- 1 Onion diced
- ½ cup Red Bell Pepper diced
- ½ cup Poblano Pepper diced
- 4 cloves Garlic minced
- ¼ c Flour
- 4 c vegetable or chicken stock
- 4 c Corn Kernels fresh or frozen are fine
- 1 ½ c Potato peeled and diced-approx 1 medium potato
- 1 ½ c Cream (half and half)
- ½ teaspoon each, Salt and Pepper
- ¾ teaspoon Paprika
- Juice of 1 lime
- 1 tablespoon White Wine Vinegar
- 2 Roma Tomatoes diced
- 3 Tablespoons Cilantro coarsely chopped
Equipment
For this recipe, a sizable Dutch oven or soup pot with a heavy bottom made of stainless steel is ideal. Cast iron pots with heavy enamel coating also work well. The cream won’t be scorched thanks to the heavy bottoms’ ability to evenly distribute heat. Cook corn chowder over medium heat with frequent stirring to avoid burning if you only have a less expensive, lighter pot.
Instructions
Continue reading for detailed illustrations and instructions. Along with the minced and diced vegetables, there is a brief collage of the herbs. You’ll notice that they are generally of even size, allowing you to enjoy several flavors in one bite.
- On a medium heat, melt butter in a Dutch oven. Add the diced onion and peppers, and cook for 3 to 4 minutes, or until soft. Add the garlic and continue to cook for another minute.
- Add the flour and stir continuously for a further 1-2 minutes, or until it begins to bubble.
- Pour in vegetable stock, whisking until flour is incorporated into the broth with no lumps left. Cream, salt, pepper, paprika, sweet corn kernels, and potatoes should all be added.
- Allow soup to simmer for about 15 minutes, or until potatoes are fork-tender and the soup has started to thicken.
- Stir in the remaining ingredients (lime juice, vinegar, diced tomatoes, and cilantro), then simmer for five minutes to reach the desired temperature.
- Serve and savor after adding additional salt and freshly ground black pepper, if desired.
Hint: If you let the soup’s creamy broth come to a boil without stirring, it might burn. Stir frequently, and watch out for overheating. Reduce the heat if the temperature rises past a simmer and begins to boil.
Nutritional Information
This soup has fewer than 500 calories in a large bowl. This hearty soup is packed with nutrients thanks to its 10 grams of protein, 5 grams of fiber, and numerous minerals and vitamins. Despite the cream’s unfortunate status as a saturated fat, this soup is well-balanced and a great meal when eaten in moderation.
Note: Nutritional data are computed using common brands, serving sizes, and a diet of 2000 calories. The nutrition information is on the recipe card.
Variations
Copycat Panera corn chowder is fantastic just like the original recipe, but if you want to switch things up, you can dress this adaptable soup up even more.
- Coconut Corn Chowder – Substituting coconut cream for the dairy will give your food a tropical flavor! Use dairy cream in the same proportion as coconut cream.
- Chicken Corn Chowder – 1-2 cups of cooked, diced, skinless, boneless chicken should be added along with the tomato and cilantro, and cooking should continue until the chicken is thoroughly heated.
- Spicy – A few drops of your favorite hot sauce will add a spicy accent to the creamy soup base.
Substitutions
To make Panera’s corn chowder recipe vegan or gluten-free, a few ingredients can be swapped out.
- Vegan – Use a nut-based cream like cashew milk in place of the dairy, and replace the butter with vegetable or olive oil. This will still be delicious and creamy, but the flavor will be slightly different.
- Gluten-Free – Using cornstarch in place of flour in the recipe will make Panera’s corn chowder gluten free. For the ½ cup of wheat flour, substitute 2 tablespoons of corn starch.
- Paprika– If you don’t have paprika, you can substitute an equal amount of chili powder.
- Poblano Pepper – If poblano peppers are unavailable, green bell peppers are a good substitute.
Storage and Make Ahead
Corn chowder from Panera keeps really well. You can make this ahead up to 4 days and keep covered in the fridge. Gently reheat to at least 165° F before serving.
After preparation, leftovers can be kept in the refrigerator in an airtight container for up to 4 days.
To keep this longer, place container of corn chowder in the freezer for 1-3 months. When ready to serve, gently reheat frozen items in the refrigerator.
What to Serve With Corn Chowder
This filling soup can be served with bread, in a bread bowl, on its own or with some complementary side dishes. For sides with corn chowder, try a filling or light side salad, a cheesy sandwich with flavors like Brie and Apple Grilled Cheese, or even just some plain, crunchy potato chips. Corn chowder also makes a nice appetizer when served in smaller portions.
