Summer Corn Chowder Recipe (Copycat Panera Bread)
User Reviews
5
Summer Corn Chowder Recipe (Copycat Panera Bread)
Description
Summer Corn Chowder starts by sautéing grated onions and red peppers in butter, followed by the addition of garlic and aromatic spices such as smoked paprika, turmeric, and garlic powder. Vegetables including grated potatoes and sweet corn kernels are added along with vegetable stock and cream. The mixture simmers until the potatoes are tender, resulting in a rich, velvety chowder with a balance of sweet and smoky flavors.
Just before serving, lime juice, white wine vinegar, diced Roma tomatoes, and chopped cilantro are stirred in to introduce acidity and fresh herbal notes, brightening the rich base. The soup pairs well with a variety of breads or can be enhanced with add-ins like bacon or black beans, as suggested in the notes.
Leftover chowder can be refrigerated up to five days or frozen for up to three months, with the recommendation to add more stock or cream when reheating from frozen to maintain consistency. Variations offer options for making it dairy-free or adding smoky or spicy elements.
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 potato grated or diced, red
- 1 ½ cups heavy cream half and half, or coconut milk may be subbed
- 1 teaspoon kosher salt
- black 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 fresh*, or frozen, kernels
- 1 medium lime juiced
- 1 tablespoon white wine vinegar
- 2 Roma tomato 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.
Notes
- Cool the soup before refrigerating in an airtight container; keep refrigerated up to five days.
- Freeze cooled chowder in freezer-safe containers for up to three months; add stock or cream when reheating for best texture.
- For a bacon version, add cooked bacon pieces for added flavor.
- Roasted corn can replace fresh or frozen corn for a different flavor.
- Grate potatoes and onions for thicker chowder or dice for chunkier texture.
- Add chili or chipotle powder for additional heat and black beans for protein and texture.
- Substitute cream with plant-based alternatives like coconut milk for a dairy-free version.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
You'll Also Love
