Summer Corn Chowder Recipe (Copycat Panera Bread)
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5.0
18 reviews
Excellent
Summer Corn Chowder Recipe (Copycat Panera Bread)
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Bring the Panera vibes to your kitchen with this easy and oh-so-delicious Panera corn chowder recipe from their summer menu. Packed with Mexican flavors, this gluten-free corn chowder recipe is loaded with wholesome ingredients and is a nutritious soup the whole family will love.
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Ingredients
- ¼ cup butter or swap with oil
- 1 medium onion grated
- 1 medium poblano pepper diced (or replace with Anaheim pepper)
- 1 large red bell pepper diced
- 4 cloves garlic minced or pressed
- 4 small red potatoes grated or diced
- 1 ½ cups heavy cream half and half, or coconut milk may be subbed
- 1 teaspoon kosher salt
- pepper to taste
- ¾ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon turmeric powder
- 4 cups vegetable stock or chicken stock
- 4 cups sweet corn kernels fresh*, or frozen
- 1 medium lime juiced
- 1 tablespoon white wine vinegar
- 2 roma tomatoes diced
- 3 tablespoons cilantro chopped
Instructions
- Melt butter in a Dutch oven or large soup pot over medium heat. Add grated onions and red peppers, saute 3-5 minutes, then add garlic and saute until fragrant, about a minute.
- Stir in salt, pepper, garlic powder, turmeric, and smoked paprika, and add vegetable stock, corn kernels, grated potatoes, and cream. Bring to a simmer, over medium heat, and reduce to a simmer stirring occasionally for about 15 minutes, until potatoes are tender.
- Before serving, stir in lime juice, vinegar, tomatoes, and cilantro, reserving some for serving.
- Taste, adjusting seasoning with salt and pepper if need be.
Equipments used:
Notes
- Refrigerate Leftovers - First, allow the soup to cool. Then, add it to an airtight container and store it in the fridge for up to five days.
- How to Freeze Panera Summer Corn Chowder | For extended storage, freeze the cooled chowder and transfer it to a freezer-safe container to keep for no longer than three months. You may need to add more stock and cream when reheating the recipe from frozen.
- Variations & Substitutions
- Bacon Corn Chowder: Bacon goes so well with the sweet summer corn and creamy potato! So, if you’re a bacon fan, add freshly baked or fried bacon pieces for extra flavor.
- Roasted corn chowder recipe: Roast your corn first or use frozen roasted corn.
- Grate the potatoes and onions for a thicker consistency, or dice if you prefer potato chunks, or do a bit of both!
- Add some chili powder or Chipotle powder for a little heat.
- Add drained and rinsed black beans to the soup, and if desired, top with tortilla strips.
- Dairy-Free Summer Corn Chowder: Replace the cream with your favorite plant-based substitute, such as coconut milk.
Nutrition Information
Show Details
Serving
1serving
Calories
418kcal
(21%)
Carbohydrates
35g
(12%)
Protein
6g
(12%)
Fat
31g
(48%)
Saturated Fat
19g
(95%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Trans Fat
0.3g
Cholesterol
88mg
(29%)
Sodium
1334mg
(56%)
Potassium
596mg
(17%)
Fiber
5g
(20%)
Sugar
14g
(28%)
Vitamin A
10425IU
(209%)
Vitamin C
69mg
(77%)
Calcium
79mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6-8 servings
Amount Per Serving
Calories 418 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 418kcal | 21% |
| Carbohydrates | 35g | 12% |
| Protein | 6g | 12% |
| Fat | 31g | 48% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 88mg | 29% |
| Sodium | 1334mg | 56% |
| Potassium | 596mg | 13% |
| Fiber | 5g | 20% |
| Sugar | 14g | 28% |
| Vitamin A | 10425IU | 209% |
| Vitamin C | 69mg | 77% |
| Calcium | 79mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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