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5.0 from 18 votes

Summer Corn Chowder Recipe (Copycat Panera Bread)

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.

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 6 -8 servings
Calories: 418 kcal
Course: Soup
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. 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.
  3. Before serving, stir in lime juice, vinegar, tomatoes, and cilantro, reserving some for serving.
  4. Taste, adjusting seasoning with salt and pepper if need be.

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

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

% 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.