Panera Summer Corn Chowder is a fast copycat soup ready in about 30 minutes, with Mexican street corn flavor, diced potatoes, and a creamy summer chowder base.
Why You'll Love This Copycat Panera Corn Chowder
Panera rotates this summer corn chowder on and off the menu, so making it at home means you can enjoy it any time you crave it. This copycat version has the creamy, slightly smoky flavor of Mexican street corn with tender diced potatoes in a fast stovetop soup.
- Seasonal Panera flavor: Make this copycat chowder at home even when the café version is not on the menu.
- Ready in about 30 minutes: The soup cooks quickly on the stovetop, making it realistic for a weeknight lunch or dinner.
- Street corn style flavor: Corn, poblano, lime, cilantro, and a creamy base give the chowder that familiar sweet, tangy, lightly smoky flavor.
- Fresh or pantry friendly: Fresh, frozen, or canned corn can work, so you are not locked into peak corn season.
Ingredients Overview
The flavor starts with a simple chowder base, then builds with sweet corn, poblano, red bell pepper, lime, cilantro, and diced potatoes. The poblano keeps the flavor mild but savory, while the lime and cilantro give the soup that fresh Panera-style finish.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Make Panera Summer Corn Chowder
This copycat Panera corn chowder comes together by sautéing the vegetables, thickening the base, simmering the corn and potatoes, then finishing the pot with cream, tomatoes, lime juice, and cilantro.
See the step-by-step photos below for the full visual guide for making this recipe.
💡 Pro Tip
Open the poblano chile and remove the seeds and membranes before dicing it for a mild chowder.
Step 1: Melt the butter in a heavy Dutch oven. Add the diced onion, poblano pepper, red bell pepper, and minced garlic. Sauté for 5 minutes, stirring often, until the vegetables begin to soften.
Step 2: Sprinkle the flour, salt, pepper, paprika, and cumin over the vegetables. Stir for 2 to 3 minutes, until the flour coats the vegetables and starts to lightly cook.
Step 3: Pour in half of the vegetable broth. Stir over medium-high heat, scraping the bottom of the Dutch oven as the broth loosens the thickened vegetable mixture.
Step 4: Add the corn, diced potatoes, and remaining vegetable broth. Stir well, then bring the chowder to a boil.
Step 5: Lower the heat to medium-low, cover, and simmer for about 10 minutes, or until the potatoes are tender and the chowder begins to thicken.
Step 6: Stir in the heavy cream, diced tomatoes, and lime juice. Bring the chowder back to a gentle simmer, but do not let it boil hard after the cream is added.
Step 7: Taste and adjust the seasoning. Stir in the chopped cilantro just before serving, then ladle the chowder into bowls and garnish as desired.
Serving Suggestions
Serve Panera Summer Corn Chowder with a café-style sandwich, hot rolls, or a crisp green salad for an easy soup-and-sides meal. It is especially nice during corn season, but it also works any time you want that seasonal Panera flavor while the soup is off the menu.
For a fuller dinner, pair it with a simple wrap. The creamy corn base also makes it a good starter before a summer cookout, taco night, or a casual soup-and-sandwich lunch.
Substitutions and Variations
Here are a few easy ways to adjust this copycat corn chowder:
- Use frozen or canned corn: Fresh corn is wonderful in season, but frozen corn works well and canned corn can be used when drained first.
- Swap the cream: Half and half gives the chowder a lighter finish, while coconut milk works if you want a dairy-free option.
- Change the potatoes: Russet potatoes help thicken the soup, but Yukon gold or red potatoes can be used for a slightly different texture.
- Add more heat: Leave a few poblano seeds in the mix or add a pinch of chili flakes if you want a spicier chowder.
- Add a topping: Cilantro, lime wedges, green onions, shredded cheese, or crispy bacon all work as simple bowl toppings.
Tips for Success
A few simple details help the chowder turn out creamy and well balanced.
- Dice the potatoes small: Smaller pieces cook faster and help the chowder thicken in the short simmer time.
- Cook the flour briefly: Stir the flour with the vegetables for a couple of minutes so the finished chowder does not taste floury.
- Add the cream near the end: Stir it in after the potatoes are tender so the chowder stays smooth and creamy.
- Keep the simmer gentle: Once the cream is added, avoid a hard boil to help prevent the soup from separating.
- Taste before serving: Corn and potatoes can soften seasoning, so adjust the salt, pepper, lime juice, and cilantro at the end.
Storage Options
Let the chowder cool before storing leftovers.
- Refrigerate: Store leftover chowder in an airtight container in the refrigerator for up to 3 days.
- Reheat gently: Warm the chowder on the stovetop over low heat, stirring often, until heated through.
- Use the microwave: Reheat individual bowls in short intervals, stirring between each one so the cream base warms evenly.
- Thin if needed: Add a splash of broth, cream, or milk if the chowder thickens too much after chilling.
- Freezing note: Creamy chowders with potatoes can turn grainy after freezing, so this soup is best enjoyed fresh or refrigerated..
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Frequently Asked Questions
No, this copycat Panera Summer Corn Chowder is mild. The poblano adds pepper flavor without much heat, especially when the seeds and membranes are removed.
For thicker chowder, dice the potatoes small and let them simmer until very tender. You can also mash a few potatoes against the side of the pot before serving.
Yes. Use almond milk instead of heavy cream and choose a dairy-free butter or oil for sauteing the vegetables.
Yes. Make the chowder up to 2 days ahead and store it in the refrigerator. Reheat gently and add a splash of broth or cream if it thickens after chilling.
Russet potatoes are a good choice because they soften quickly and help thicken the chowder. Yukon gold and red potatoes also work if you prefer a creamier or firmer bite.
Yes. Stir in cooked shredded or diced chicken near the end of cooking and warm it through before serving. This changes the recipe from the Panera-style version, but it makes a heartier soup.
Lunch Recipes
Get The Recipe!
Panera Summer Corn Chowder
Equipment
- 6 qt Enameled Dutch Oven
Ingredients
- ¼ cup butter
- 1 medium onion diced
- 1 medium Poblano pepper diced
- 1 medium Red Bell pepper diced
- 4 cloves garlic minced
- ¼ cup flour
- 5 cups vegetable broth
- 3 medium potatoes diced
- 1 teaspoon salt more to taste
- ½ teaspoon ground black pepper
- ½ teaspoon paprika
- ½ teaspoon cumin
- 4 cups corn fresh, frozen, or canned
- 1½ cups heavy cream or half & half, or unsweetened almond milk
- 2 medium tomatoes diced Roma
- 2 tablespoon lime juice fresh squeezed
- 3 tablespoon chopped cilantro optional, plus more for garnish
Instructions
- Melt the butter in a heavy Dutch oven. Add the diced onion, Poblano pepper, red bell pepper, and minced garlic. Saute for 5 minutes until fragrant.¼ cup butter, 1 medium onion, 1 medium Poblano pepper, 1 medium Red Bell pepper, 4 cloves garlic
- Sprinkle the flour, salt, pepper, paprika, and cumin into the Dutch oven and whisk it to mix with the sauteing vegetables until it starts to brown a little, about 2 - 3 minutes.¼ cup flour, 1 teaspoon salt, ½ teaspoon ground black pepper , ½ teaspoon paprika, ½ teaspoon cumin
- Pour in half the vegetable broth and mix on medium high heat, scraping the bottom of the Dutch oven as you mix.2 ½ cups vegetable broth
- Add the corn, diced potatoes and remaining vegetable broth. Stir and bring to a boil, then lower heat to medium low and cover. Simmer for 10 minutes, or until the diced potatoes are soft and the soup starts to thicken.3 medium potatoes, 4 cups corn, 2 ½ cups vegetable broth
- Stir in the heavy cream, tomatoes, and the lime juice and bring back to a low simmer.1½ cups heavy cream, 2 medium tomatoes, 2 tablespoon lime juice
- Taste and adjust seasonings. Add the chopped cilantro and serve.3 tablespoon chopped cilantro
Notes
- Dice the potatoes small: Smaller pieces cook faster and help the chowder thicken in the short simmer time.
- Cook the flour briefly: Stir the flour with the vegetables for a couple of minutes so the finished chowder does not taste floury.
- Add the cream near the end: Stir it in after the potatoes are tender so the chowder stays smooth and creamy.
- Keep the simmer gentle: Once the cream is added, avoid a hard boil to help prevent the soup from separating.
- Taste before serving: Corn and potatoes can soften seasoning, so adjust the salt, pepper, lime juice, and cilantro at the end.
Nutrition
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Kelly Bloom says
My family loved this!